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To serve

Nutrition: per burger

  • kcal508
  • fat28g
  • saturates13g
  • carbs27g
  • sugars6g
  • fibre2g
  • protein35g
  • salt1.3g

Method

  • step 1

    Melt the butter in a small frying pan, add the onion and cook on a medium heat until soft and translucent, then cool. Tip the pork into a large bowl and add the onion, egg yolks and thyme. Season well and mix together with your hands – don’t overhandle or you will make the burgers tough. Divide the mixture into 4 and shape into burgers. Chill for 30 mins to firm up.

  • step 2

    Heat the barbecue and cook the burgers for 10 mins each side. Top each burger with a slice of cheese, followed by 1 tbsp apple sauce, then return to the barbecue and close the lid, cooking for a further 5 mins to allow the cheese to melt. If your barbecue doesn’t have a lid, loosely cover with foil.

  • step 3

    Quickly toast the buns, then serve with the burgers and some salad leaves inside.

Recipe from Good Food magazine, August 2013

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.3 out of 5.3 ratings

chick14

Totally agree with the comment about the burgers being wet but held well to be honest and did firm up in fridge. As I cooked these in autumn I used the George foreman and was cooked really well, but found there was perhaps a bit too much thyme for us, next time I would probably cook without thyme.

jaded84 avatar

jaded84

A star rating of 5 out of 5.

One of the best burgers I've ever made. Didn't use the apple sauce and buns as didn't have any. Also used whole eggs and not just the yolk. They were a bit wet but they held well and were very tasty with chips and salad

juliacrane

These burgers went down a storm with the kids. Agree with the comment about cheese fighting with the apple, I would do cheese for the the kids and apple for the grown ups. Served with potatoe wedges, they filled everybody. Mixture was quite loose when first combined, but firmed up in the fridge. I…

kseymour1988

Nice burgers - found the mixture a tad wet so added a couple of tablespoons of chorizo breadcrumbs I had in the freezer. Made my own apple sauce using one large bramley and some sugar simply microwaved together - probably wouldn't bother with the apple sauce again as it didn't really stand up to…

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