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Pork & halloumi burgers

• Shauna Guinn

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Serves 6

More effort

Prep: 25 mins

Cook: 35 mins

plus at least 1 hr chilling

A star rating of 5 out of 5.4 ratingsRate

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Make these juicy burgers dressed with bacon jam and chilli jam in a brioche bun. They take a little effort but they're so worth it

Freezable

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Ingredients

Nutrition

Units:

MetricUS

• 3 rashers thick-cut streaky bacon

  finely chopped

• 3 banana shallots

  finely diced

• 2 garlic cloves

  finely grated or crushed

• 2 tbsp Creole seasoning

• 1½ tsp ground cumin

• 1½ tsp ground coriander

• 1kg pork shoulder mince

• 1 tbsp thyme leaves

  chopped

• 1 tbsp flat-leaf parsley leaves

  chopped

• 1⁄2 tsp chilli powder

• 1 egg

  beaten

• 1 tbsp vegetable oil

  plus extra for frying and brushing

• 250g halloumi

  cut into 6 slices

• 1 tbsp smoked paprika

• butter

  for brushing (optional)

• 6 Kaiser rolls

  or brioche burger buns, halved

• 6 tbsp bacon jam

  (or use mayo if you don’t have this)

• 6 tbsp chilli jam

  or sweet chilli sauce

• large handful of Little Gem lettuce

  leaves, fresh rocket or both

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

• kcal790
• fat41g
• saturates18g
• carbs48g
• sugars19g
• fibre5g
• protein54g
• salt4.1g

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Method

• step 1

  Cook the bacon in a pan over a high heat until fried and crispy, about 3-5 mins. Remove with a slotted spoon and drain on a kitchen paper. In the same pan, gently fry the shallots and garlic in the bacon fat for 5-7 mins over a medium heat, until softened. Turn the heat to low and stir through the Creole seasoning, cumin and coriander for about 1-2 mins. Set aside in a bowl and leave to cool to room temperature.

• step 2

  With wet hands, combine the pork mince, bacon, fresh herbs, 1 tsp each salt and pepper, the chilli powder, the cooled shallot mixture and egg.

• step 3

  Form the mixture into six evenly sized patties. Start with a ball, then gently push down with the palm of your hands, shaping the sides of the burgers so they’re as wide and flat as possible and about 15mm thick. Finally press a dimple with your thumb in the centre of each one.

• step 4

  Chill the patties on a plate, covered, for 1 hr for the flavours to mature and the shape to set. Will keep chilled overnight and frozen for a month. Defrost in the fridge overnight before reheating. When ready to cook, set your grill up for direct heat or heat a large frying pan over a high heat.

• step 5

  Generously brush the oil over both sides of the patties and cook for 3-5 mins, in batches if needed, on the grates over the direct heat, or in a pan until looking slightly charred, then flip and cook for another 3-5 mins. If possible, use a thermometer to ensure the middles reach 75C.

• step 6

  While burgers cook, grill the halloumi. Brush each slice with a little oil and sprinkle over the paprika. Grill for about 1-2 mins until the slices look charred.

• step 7

  Brush butter or oil on the lids of the buns and toast the cut sides of the rolls for about 2-3 mins until golden. Spread 1 tbsp of the bacon jam on one half (or mayo), and 1 tbsp of chilli jam or sweet chilli sauce on the other, and place a handful of rocket or chopped lettuce (or both) on the base half of the bun.

• step 8

  Rest the cooked burgers on the cooler side of the grill for about 5 mins or leave in the frying pan with the heat off. Place the patties on top of the salad leaves, then add the halloumi. Close the buns and serve.

Recipe from Good Food magazine, March 2022

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A star rating of 5 out of 5.4 ratings

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