While usually made on the charcoals, I chose to make them in the oven and the result was ‘supper juicy’ burgers with a nice char.
These burgers go really nicely with a Red Pepper Purée as well as with a rice dish with Mediterranean Salsa.
Charred Pork Burgers
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
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Charred Pork Burgers
Servings: 5 People
Ingredients
- 1kg Pork Meat , double minced, shoulder/butt 20% fat
- 100g Breadcrumbs
- 1 small-medium Yellow Onion , finely chopped in the food processor and then most of its liquid drained.
- 2 Eggs
- 1 tbsp Dijon Mustard , find recipe Here.
- 2 tbsp EVOO , extra virgin olive oil, plus more for the oven pan
- 1½ tsp Sweet Smoked Paprika
- 1 tbsp dry Mint , ground
- ½ cup fresh Parsley , leaves picked and finely chopped
- 125ml Apple juice
- 1½ tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- In a large bowl add the breadcrumbs along with the minced onions, oil, mustard, paprika, parsley, eggs, mint, salt and pepper and pour over them the apple juice. Mix thoroughly and then add the minced pork meat, combine well, cover with plastic film and refrigerate for an hour or even overnight.
- Next day, or an hour later, turn the oven on with the air circulation on, to 190° C and place a grill in the middle of the oven.
- In the meantime, take the mixture from the refrigerator and while cold form into golf size balls, slightly pressed and placed on a lightly oiled oven proof dish. Brush all over them some olive oil and cook for 15 minutes. Flip on the other side and cook for 10 minutes more. You want a golden colour for your burgers, and the inside cooked but juicy too!
- Serve with the red pepper puree along with Basmati rice with Mediterranean Salsa.
