Weekly Recipe

BBQ Chinese Pork Burgers & Potato Salad

Ingredients (serves 6):

500g pork mince, rump if possible                                          3 spring onions, finely sliced

1 red onion, finely diced                                                          2 tomatoes, sliced

1 slice of bread worth of breadcrumbs                                    ½ lettuce, sliced

2 garlic cloves, minced                                                            6 brioche buns

1 free range egg                                                                      2-3 tsp. Chinese 5 spice

salt & pepper

Method:                                                                                 

  1. In a large mixing bowl add the pork mince, red onion, minced garlic, breadcrumbs, egg, 5 spice and season with some salt and pepper. Give it a good mix together until it is all combined. Cling film and place in the fridge for the flavours to infuse.

  2. Prepare the salad items. Slice the spring onions at an angle to get nice long slices. Slice the tomatoes and the lettuce. Place in separate bowls and put it all in the fridge.

  3. Remove the burger mix from the fridge and take off the cling film. Give it a quick mix, then divide the mixture into 6 portions. Using your hands, mould them into patties and arrange on a plate so they don’t overlap.

  4. In a frying pan add a small splash of oil and cook the burgers on a medium heat for roughly 8 minutes each side. (If however, you prefer cooking on the coals, I would recommend cooking them for 10-12 minutes each side and cut one in half to ensure it’s been cooked thoroughly.)

  5. Whilst the burgers are cooking, toast the buns either in a toaster or on the BBQ for a couple of minutes each side. Put them onto plates and load them with lettuce, spring onion and tomato.

  6. Top the brioche buns with the burgers and enjoy.

Toms Top Tips: If you like it sweet and fancy a treat why not try adding a little honey to the mix and fill with some sliced gherkin to create that contrasting sweet and sour flavour. As it’s summer, it’s the time for cocktails, and nothing goes better with this burger than a Pina Colada with extra crushed ice!

Ingredients (serves 6):

500g Salad potatoes                                                              1 ½ tsp. Dijon mustard

2 celery sticks, sliced into 1cm pieces                                   1 tsp. capers, chopped up fine

2 tbsp. mayonnaise                                                                small squeeze of lemon juice

Method:

  1. Boil the kettle. Scrub the potatoes and halve them lengthways.

  2. Fill a saucepan with the boiled water and put on a medium high heat, add the potatoes, bring to the boil and cook for roughly 20 minutes or until soft when a knife is inserted into the middle.

  3. Once cooked, drain and add to a mixing bowl. Now add the celery, mayonnaise, Dijon, capers and lemon juice. Mix well and serve.

Toms Top Tips: Why not try adding some cooked beetroot to the mix for a splash of colour and flavour.