Having just had one of the best bank holiday weekends out in the sunshine I thought it was time I shared with you a recipe I made this weekend. If there is one thing that is essential about this first May bank holiday, it is the necessity to fire up the BBQ. I am pretty sure most of you will have had one or been invited over to one this weekend. But next time the BBQ is fired I think you should liven things up a bit by trying out my spicy pork burgers.
I was asked by Lea & Perrins to come up with a recipe using Worcester sauce. They have teamed up with the guys from SortedFood and have been making a series of recipe videos using what I believe is one of the classic British condiments. There must have been a time when every household had a bottle of this in their cupboard. Is it in yours?
I would never dream of making a Bloody Mary without it, nor a Cottage Pie. It always goes into my onion gravy and I usually add a splash to a meat ragu or a slow cooked beef dish. Adding a few drops to my coleslaw along with a spoon of Dijon mustard peps it up perfectly.
Now let me introduce you to this burger. A rival to any of the finest, fanciest of meat patties you are ever likely to have eaten. I’m talking pork burgers here. I love pork and I wanted to create a burger that conveys to you just how much I love it. And chillies. So, here it is. A burger that might just have you sneaking another one before anyone else does, piling in a few pickled jalapeños before you do. I would far rather eat two stupendous burgers than a burger and chips any day. Would you?
The Sorted guys have added it to a Classic Caesar salad dressing. Nice touch lads!
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Spicy Pork Burgers
- 450 g Pork mince
- 4 Spring onions finely sliced
- 1 Red chilli finely chopped
- 1 Bunch coriander roughly chopped
- 2 tbsp Worcester sauce
- 1 tbsp Mexican smoked chilli paste/chipotle chilli powder/smoked paprika
- Salt & Pepper
- Brioche burger rolls
Place the ingredients together in a large mixing bowl and combine well before shaping into 4 large patties or 6 medium patties,
Put the burgers onto a baking tray or plate, cover with cling film and leave them to chill in the fridge for at least 30 minutes to firm up,
Cook the burgers on the BBQ for 15 minutes or fry in a griddle pan for 15 minutes until cooked through
These burgers are even better served with a smoked chilli mayo, pickled jalapeños, shredded lettuce and some coleslaw on the side. Some spicy roast potatoes would also work really well with these seriously tasty burgers.