Pork burgers with harissa mayo & chilli jam
Plays on a family favourite with excellent results. Pork works better than beef in pulling in flavour so these burgers have a lot of added spices & herbs and each bite leaves a patchwork of tasty hints. The harissa paste takes less than a minute to knock up and the chilli jam with brioche bun complete this offering. I served this with some new potatoes boiled and then fried up in olive oil with some garlic and chopped chives and it worked a treat together.
Servings: people
Ingredients
- 1 whole Onion peeled & diced (£0.13)
- 2 cloves garlic peeled & diced (£0.06)
- 5 grams Paprika teaspoonl (£0.08)
- 2 grams Fennel seeds 1/2 teaspoon ground (£0.02)
- 5 grams chilli powder teaspoon (£0.05)
- 5 grams Black pepper teaspoon (£0.16)
- 5 grams Salt teaspoon (£0.01)
- 5 grams sage teaspoon
- 5 grams Thyme teaspoon (£0.22)
- 10 grams Fresh parsley chopped (£0.20)
- 13 grams Butter (£0.04)
- 400 grams Pork mince (£2.00)
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Prep Time: 10 hours
Cook Time: 8 minutes
- Melt the butter in a frying pan before adding chopped onions. Cook on a low heat until they are well sweated, allow then to cool.
- Once onions have cooled toss all the ingredients together in a mixing bowl and form four patties. Refrigerate for a couple of hours if possible or overnight.
- Serve in a toasted brioche bun with harissa mayonnaise and chilli jam and any other extras you want to throw into the mix.
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