Pork & thyme cheeseburgers

Pork & thyme cheeseburgers

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Prep: 15 mins Cook: 20 mins

Easy

Makes 4 burgers
Pork mince is good value compared to beef. Bitter salad leaves work well with the sweet apple, creamy cheese and herby meat

Nutrition and extra info

  • uncooked burgers only

Nutrition: per burger

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

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, grated

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g pack lean pork mince
  • 2 egg yolk
  • 1 tbsp finely chopped thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

To serve

  • 4 slices cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 4 tbsp chunky apple sauce
  • 4 soft burger bun, split
  • handful salad leaves

Method

  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.

  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.

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

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Comments (1)

kseymour1988's picture

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 the cheese. Would make the burgers again.

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