PEP­PER PORK QUARTE R-POUNDER

Serves 4 Ready in 30 min

Essentials (South Africa) - - FOOD | WEEKEND KITCHEN -

500g pork mince

1 gar­lic clove, crushed

6 spring onions, finely chopped tsp ground all­spice tsp cayenne pep­per tsp ground cumin tsp dried thyme

1 tsp hot pep­per sauce

1 tbsp olive oil

4 poppy seed rolls, halved and toasted To serve

May­on­naise

Let­tuce

Av­o­cado, sliced

Red onion, sliced

Mus­tard 1 Mix to­gether the pork mince, gar­lic, spring onions, spices, thyme and hot pep­per sauce and sea­son with salt and pep­per. Shape into 4 burg­ers, press­ing the mix­ture firmly to­gether with your hands (make sure they're wet).

2 Heat a grid­dle pan un­til hot. Add the oil and cook the burg­ers for 5-7 min on each side un­til browned and com­pletely cooked through.

3 Serve on toasted poppy seed buns with may­on­naise, let­tuce, av­o­cado, red onion and mus­tard.

1 443kJ per serv­ing 8g fat 1.5g sat fat 31g carbs

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