MELTY BACON AND CHEESE PORK BURGERS

FOR THE MELTY TOPPERS: PreP: 20 mins (Plus 15 mins chilling) cook: 15 mins serves: Four Per serving: 449 cals

☐ Low-calorie cooking spray

☐ 4 bacon medallions, diced

☐ 125g low-fat spreadable cheese

☐ 40g reduced-fat cheddar, finely grated 

☐ ½tsp sweet smoked paprika

FOR THE BURGER PATTIES:

☐ 500g 5% fat minced pork

☐ ½tsp sweet smoked paprika

☐ ½tsp garlic granules

☐ ½tsp English mustard powder

☐ 1tbsp Henderson’s relish or Worcestershire sauce

☐ 1tbsp tomato puree

☐ Sea salt and freshly ground black pepper

FOR THE BURGERS:

☐ 4 wholemeal rolls (60g each), sliced in half

☐ 1 large tomato, thinly sliced

☐ Handful of salad leaves

1 Spray frying pan with low-calorie cooking spray and place over medium heat. Add the diced bacon medallions and cook for 5 minutes until cooked through. Set aside.

2 While bacon is cooling, mix the pattie ingredients in a bowl and season with salt and pepper. Mix everything with your hands to bring the meat together.

3 Shape mixture into four patties. Leave to rest in the fridge for 15 minutes.

4 While they’re in the fridge, mix all melty topper ingredients in a bowl. The mixture should be very thick and sticky. Using clean hands, shape into 4 small patty shapes and place in fridge. At this stage you could individually wrap and freeze the burger patties and the melty toppers for another day.

5 Remove burger patties from the fridge. Spray frying pan with low-calorie cooking spray and place over medium heat. When hot, add burgers and fry for about 5 minutes on each side or until cooked through.

6 When burgers are nearly done, pop a melty topper on top of each patty and let it melt.

7 Now it’s time to assemble your burgers – add a patty, some tomato slices and salad leaves to each roll and serve.