Pork and apple burgers with mustard mayo

Serves 4

These pork burgers are an inspired new addition to any barbecue spread!

You will need

For the cucumber dill pickle: ½ small cucumber ½tsp salt 2tsp chopped dill 1tbsp lemon juice 1tbsp sunflower oil For the burgers:

1 apple, grated 400g minced pork 1 garlic clove, crushed ½ onion, finely chopped 80g breadcrumbs 1 egg yolk 1tbsp sunflower oil For the Dijon mustard mayonnaise: 4tsp Dijon mustard 80g mayonnaise To serve:

1 Baby Gem lettuce 4 toasted buns

How to do it

1 Finely slice the cucumber, sprinkle with salt and leave in a colander set over a bowl to pickle for 10 mins while you prepare the burger patties. 2 Place the grated apple in a clean tea towel and squeeze out the excess juice. 3 Place all burger ingredients into a large bowl. Mix well with a wooden spoon and season with salt and black pepper. Flour your hands and form the mixture into 4 equal-size patties. 4 Heat a non-stick frying pan over a medium heat and fry the burgers in the sunflower oil for 5-6 mins on each side until cooked through. Alternatively, to cook on a barbecue, brush the burgers with a little oil or place on a bed of herbs such as rosemary, thyme or bay leaves to prevent sticking, and place on the barbecue at medium heat, turning, until thoroughly cooked through. 5 Finish the pickle: In a bowl, whisk together the dill, lemon juice and sunflower oil. Squeeze the pickled cucumber a little to release any excess juices, and add to the bowl, stirring to combine. 6 Whisk together the mustard and mayonnaise. 7 To serve, spread the mayonnaise on the buns, top with the burgers, lettuce and pickled cucumber.

PREP TIME: 10 MINS COOK TIME: 12 MINS SKILL LEVEL: EASY CALS: 627 FAT: 33G SAT FAT: 6G CARBS: 55G