There are so many good burger joints I have been hearing about recently, I am now feeling the need to hit London and try one. Photos appearing on Twitter of The Pitt Cue Co are also emphasising the glory of all things MEAT. I can handle that as well as positively encourage the mass consumption of ribs, pulled pork, buffalo wings . (sorry veggies!!)

In a very small but very delicious way I have created some pork, Parmesan and leek patties of my own. They have that addictive taste that all burgers seem to have  that keep you wanting more. I have used pork mince paired with Parmesan cheese and leeks to create a burger that has that perfect combination of  fat, meaty,  salty juiciness that keeps you hooked to their flavour in the way that all so-called “bad for you” foods do.

Here, I have chosen to serve them with  grated carrot and some  sweet & sour cucumber which helps to balance out the flavours well. I didn’t have any mini burger buns but if I had, then I probably would have called them mini- burgers. Bunless, I thought pork, parmesan and leek patties more appropriate.

Pork Parmesan & Leek Patties

Ingredients :- makes 8 to 10

For the patties :-

• 1 x 300g pkt Waitrose free range pork mince

• 25g grated Parmesan

• Large handful breadcrumbs

• 1/2 leek finely diced & fried gently until completely softened and cooled

• Salt & Pepper

For the sweet & sour cucumbers :-

• 1/3 cucumber sliced into matchsticks peeled or unpeeled

• Splash of white wine vinegar

• Sprinkling of caster sugar

• Salt

Method :-

For the patties :-

1. Fry off the leeks and leave to cool while you make the rest of the burger mix.

2. In a bowl put together the pork mince, Parmesan, breadcrumbs and seasoning.

3. When cooled add the leeks.

4. Mix thoroughly with your hands and form small little patties.

5. Fry the patties for 12-15 minutes or brown them to colour the outsides of the patties then finish them off by baking them in the oven for 10 minutes (200 degrees)

For the sweet & sour cucumbers :-

1. Put the chopped cucumber pieces into a bowl and add the sugar, salt and wine vinegar. Let the flavours mingle for about 15 minutes.

• I normally add about a capful of vinegar to  1tbsp sugar but you can up the vinegar or sugar to suit your own tastes along with a pinch of salt.