PORK AND FETA BURGERS

These are an invention of Johann’s and, to my palate, they are deliciously savoury, and an exercise in umami. They are excellent in burger buns but we prefer to have them without the bread element. If the weather ever improves, we’ll be cooking these over charcoal. The slightly smoky flavour makes them even better.

INGREDIENTS

500G PORK MINCE

150G FETA CHEESE

4 SPRIGS OF MINT

1 SHALLOT

2 CLOVES GARLIC

1 CHILLI OR ½-1TSP CHILLI POWDER

2TSP TOASTED CUMIN SEEDS

1TSP GROUND BLACK PEPPER

½TSP SALT POMEGRANATE MOLASSES (OPTIONAL) Put the mince into a large bowl and crumble in the feta. Strip the leaves from the mint sprigs and chop them finely before adding. Chop the shallot and the chilli equally finely and crush the garlic and add to the pork mixture. Now grind and sprinkle on the cumin, pepper and salt. Mix everything round with your hands until the cheese and spices are well distributed through the mixture. But don’t let the pieces of feta get too small as it’s best if they are obvious in the finished burgers. Shape into 6 small or 4 large burgers and fry for 3-4 minutes a side. Let rest for a minute and serve on flat-cap mushrooms with fried onions and pickled cucumber. We like to add a spoonful of pomegranate molasses to the onions as they finish cooking.