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Open pork burgers with beetroot & horseradish relish
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500g 5% fat pork mince
1 onion, grated
6 sage leaves, finely chopped
½ tbsp vegetable oil
2 tsp hot horseradish sauce
50g reduced fat soured cream
200g cooked beetroot, sliced
½ apple, cored and sliced
2 wholemeal seeded rolls
50g watercress or lambs lettuce
1. Mix the pork mince with the onion and sage. Season and shape into 4 burgers. Heat a griddle or frying pan over a medium heat. Brush the burgers with the oil and griddle for 4-5 minutes on each side, or until cooked through with no pink meat. Set aside to rest for 2 minutes.
2. Meanwhile, mix the horseradish and soured cream in a bowl, and stir in the beetroot and apple. Season.
3. Halve the rolls and toast lightly. Place half a roll on each plate, top with a handful of leaves and a burger, and generously spoon over the beetroot relish.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in October 2018.