Pork & thyme cheeseburgers

Pork & thyme cheeseburgers

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(0 ratings)

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

    Butter

    butt-err

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

  • 1 onion, grated
    Onion

    Onion

    un-yun

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

  • 500g pack lean pork mince
  • 2 egg yolks
  • 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

    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 buns, 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, questions and tips

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juliacrane
4th Sep, 2016
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 made apple sauce too. So many Bramelys at the moment! Grilled instead of bbq. Will definitely make again.
kseymour1988
5th Aug, 2013
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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