I love making burgers, there’s something so satisfying about mixing all those ingredients together into a bundle of flavours – especially when you get to use your hands. This recipe is inspired by one I saw in the paper and adapted and expanded.
The burgers are wonderfully moist with a light fruity flavour. The plum relish is oh-so-simple to make and is wonderfully zesty. And you’ll be left with a decent jar of it in your fridge to spice up cheese and cold meat.
For some reason while I was pondering dinner (something I do every day), the flavours of cucumber and dill popped into my head. Served on a bed of leaves with a simple French dressing this is a fabulous salad that goes perfectly with the rest of the plate. You’ve simply got to give it a try.
Makes four burgers
For the burgers
450g minced pork
1 large apple, peeled and grated
A handful of dried breadcrumbs
1 tsp dried thyme
1 tsp Dijon mustard powder
Salt and pepper
For the relish
1 tbsp sunflower oil
1 medium onion, finely chopped
2 tbsps fresh ginger, peeled and grated
4 plums, destoned and diced
4 tsps brown sugar
50ml cold water
1 tsp white wine vinegar
Zest of one orange
For the salad
1 bag of salad leaves
Half a cucumber
2 tbps chopped, fresh dill
French dressing to serve
Place the pork, apples, breadcrumbs, thyme, mustard and salt and pepper in a bowl and mix thoroughly with your hands.
Shape into four burgers and put in fridge to firm up.
Then make the relish. Heat the sunflower oil in a pan. Add the onion and ginger and cook gently for about 10 mins.
Add the plums, sugar and water and cook until the plums have completely softened – around 15 mins.
Add the vinegar and orange zest and cook on low for another five minutes.
Fry the burgers for approximately 6 mins on each side.
Slice the cucumber and lie the slices on top of the leaves. Scatter the chopped dill and pour over French dressing.
