Taleggio potato parcels
Make a melting potato side dish without messing up your barbecue, by cooking it in a foil bag
Pork & thyme cheeseburgers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4 burgers
Skip to ingredients
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- 25g butter
- 1 oniongrated
- 500g pack lean pork mince
- 2 egg yolks
- 1 tbsp finely chopped thyme
To serve
- 4 slices cheddar
- 4 tbsp chunky apple sauce
- 4 soft burger bunssplit
- handful salad leaves
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.
