The Ultimate Pork Burger With Secret Centre

Everyone loves a burger, and pork mince is the ideal candidate for the perfect patty. The bacon adds a good amount of flavourful fat, which prevents the meat from drying out while it cooks. Keep an eye on things and do not overcook the patty. Medium is perfect!
Recipe info
Everyone loves a burger, and pork mince is the ideal candidate for the perfect patty. The bacon adds a good amount of flavourful fat, which prevents the meat from drying out while it cooks. Keep an eye on things and do not overcook the patty. Medium is perfect!
Ingredients
  • 600g top-quality pork mince 100g streaky bacon, minced
  • ½ onion, very finely diced 1 tablespoon (15ml) ground coriander
  • 1 teaspoon (5ml) ground fennel Leaves from a sprig of rosemary,

    chopped

  • 1 tablespoon (15ml) Dijon mustard
  • Salt and pepper
  • 200g smoked mozzarella, sliced Olive oil

    FOR SERVING

  • Soft burger buns Sliced tomato Lettuce
  • Sliced gherkins
  • Sliced onion (caramelised or raw)

     

method

Mix the mince and bacon with the onion, spices, rosemary and mustard. Season well.

Shape the mixture into 8-12 very flat, wide patties.

Place a slice of mozzarella on top of half the patties, then top with the remaining patties. Squeeze the edges to reseal and mould into shape. Refrigerate for 30 minutes, for the patties to set.

Brush the patties with oil and chargrill, pan-fry or braai until well browned, heated through and the cheese is beginning to ooze out of the cracks.

Remove patties from the heat and rest for a few minutes.

Pile patties onto burger buns with tomato, lettuce, gherkins and onion, and serve.

WHY NOT…

… add diced chorizo or salami instead of bacon.

… swap the mozzarella for strong cheddar or creamy Gorgonzola.

… use the pork mince mix to make picnic or party frikkadels (meatballs).

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