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Pork & thyme cheeseburgers

Pork & thyme cheeseburgers

A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable (uncooked patties only)
Nutrition: per burger
NutrientUnit
kcal508
fat28g
saturates13g
carbs27g
sugars6g
fibre2g
protein35g
salt1.3g
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Ingredients

  • 25g butter
  • 1 onion , grated
  • 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 buns , split
  • handful salad leaves

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.

Recipe from Good Food magazine, August 2013

Goes well with

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A star rating of 4.3 out of 5.3 ratings
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