Thursday 19 May 2011
Pork Burgers with Thyme and Lemon
OK, it's not easy to make minced pork look sexy, but believe me, these little mouthfuls taste scrummy! This was a blend of two recipes I've cooked from Nigel - the ingredients (more or less) for his Pork and Lemon Polpettine, and the cooking method for his Chicken Patties. This recipe was made so much easier by the use of a mini chopper (pause for 'Carry On' style jokes....) which made light work of 4 spring onions and an entire head of 'wet' garlic - actually very mild. It then minced 70g of pancetta. All of this was added to 500g of pork mince with a good teaspoon of fresh thyme leaves and the grated zest of a lemon. Add salt and pepper - be generous, and mix well until all combined. Your hands are the best utensil for this. Form into little patties or burgers - this amount will make 12 to 16 of them, enough for 4 (I froze half). Saute them for a few minutes until browned, put into a dish and pour over about 200mls of veg stock, and bake at 180C for 15 minutes to finish cooking. This keeps them moist and juicy. Add a little fresh lemon juice to the baking juices, and serve with tagliatelle or new potatoes, and lots of spring greens. Yum!
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This looks lovely and I've copied it down. Thanks, Maggie.
ReplyDeleteJ x
Good! Stash some in the freezer Joy, for when you come home after a busy day's teaching
ReplyDeleteJust what I intend to do. Shame there was no pork mince in Morrisons today!
ReplyDeleteJ x
hi, I don't eat pork, beef mince would be ok? and what is 'wet' garlic? I was craving for burger the other day, we went to 4 different pubs, didn't get any since it was out of lunch time. :(( So I decided to make some myself.
ReplyDeletesorry to only just get back - I would try chicken rather than beef for these. Wet garlic is bang in season now - it looks like a small leek, and is just an immature garlic bulb - milder than later in the seanon and you can eat the entire thing - some even eat it raw!
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