Italian pork burger with fresh tomato salsa

Italian pork burger with fresh tomato salsa

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(2 ratings)

Prep: 20 mins Cook: 15 mins


Makes 4
Flavour pork mince with fennel, chilli and oregano and serve in ciabatta buns with mascarpone cheese and a tomato and olive dressing

Nutrition and extra info

  • burgers only

Nutrition: per burger

  • kcal555
  • fat26g
  • saturates10g
  • carbs48g
  • sugars6g
  • fibre5g
  • protein35g
  • salt1.6g


  • 500g pork mince
  • 1 tsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tsp chilli flakes
  • 1 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • drizzle of olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large tomatoes, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 6 black olives, chopped
  • drizzle of balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 4 ciabatta bread rolls, split and toasted
  • 4 tbsp mascarpone
  • handful baby spinach


  1. Mix the pork mince with the fennel seeds, chilli flakes, oregano and some seasoning. Mix well with your hands until well combined, then shape into 4 burgers. Heat a drizzle of oil in a large frying pan – or fire up the BBQ and brush the burgers with a little oil – and cook the burgers for 5-7 mins on each side until cooked through.

  2. Meanwhile, mix the tomatoes, olives, balsamic vinegar and a drizzle more oil with some seasoning to make a salsa. Top the base of each roll with 1 tbsp mascarpone, a few spinach leaves, a burger and a spoonful of the salsa, then sandwich everything with the lid.

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Comments, questions and tips

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7th Jun, 2014
Upped it to 600g of pork for 3 "substantial" burgers. Increased ingredients accordingly. Fried off a little bit for at taste test and added another teaspoon of chillie. Served on Ciabatta with some grilled courgettes - really, really well received. Will definitely be doing this again.
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