Michael and Rachel's

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Pork and Red Pepper Burgers

Updated: 25 Apr 2015

Ingredients

  • 1 onion, finely diced
  • 3 rashers smoked streaky bacon, finely chopped
  • 1 garlic clove
  • 75g crustless granary bread
  • 2 tablespoons finely chopped parsley
  • 450g minced pork
  • 2 roasted red peppers from a jar, drained
  • Pinch salt, pepper

Method

  1. Heat the oil in a frying pan and fry the onion and bacon over a low heat until the onion has completely softened but not browned, then add the garlic and fry for a further one minute.
  2. Place the bread and parsley in a food processor and mae breadcrumbs. Add the onion and bacon mixture, raw pork, red peppers, salt, and pepper. Process until well mixed.
  3. Divide into 8 burgers; press together firmly. Chill for 30 minutes if possible but if pressed for time this is optional.
  4. Pan fry the burgers on a medium heat for 6-8 minutes each side. Reduce the heat and ensure they are cooked through before serving (not just browned on the outside). Can also be grilled.
  5. The burgers can be stored in the freezer between layers of greaseproof paper. They would also make great meatballs. Best served with a toasted brioche bun and some sweet potato wedges or onion rings.