PORK, FENNEL AND LEMON BURGERS WITH AUBERGINE

Serves 4

100g fresh breadcrumbs

50ml milk

500g pork mince

50g Parmesan, grated

1 egg

Finely grated zest of 1 lemon 1 garlic clove, finely chopped

2 tsp fennel seeds, ground

A small bunch of flat-leaf parsley, chopped

1 large aubergine, cut into 1.5cm thick discs

2 tbsp olive oil, plus a little extra for brushing

Sea salt and freshly ground black pepper

To serve:

4 ciabatta rolls, sliced open A generous handful of rocket Tomato relish or chilli ketchup (optional)

1 Put the breadcrumbs into a mixing bowl, pour over the milk, then leave to soak for 10 minutes. Add the pork mince, Parmesan, egg, lemon zest, garlic, ground fennel seeds, parsley and a generous seasoning of salt and pepper. Mix with your hands until evenly combined then shape into 4 burgers. Chill for 1 hour to firm up, or leave for up to 24 hours if you like.

2 When you are ready to cook, take the burgers from the fridge and brush on both sides with the olive oil. Fire up the barbecue ready for direct cooking. When hot, put the burgers on the grill bars, lower the lid and cook for 8 minutes on each side. Test the burgers are ready by sliding a metal spatula under a corner of one burger. If it comes away easily from the grill and has a caramelised crust, it’s ready to turn. If it’s stuck, leave for a further minute or two, turn, then grill until cooked through.

3 Once the burgers are on the grill, brush the aubergine slices with oil, then lay them alongside the burgers to cook, turning them a few times until lightly charred.

4 Toast the ciabatta rolls, cut-sides down, for a minute or two on the grill. To serve, put some rocket on to the base of the bun and top with a burger. Add a couple of slices of aubergine, and top with a dollop of tomato relish or ketchup, if using, before adding the bun lid.