Gourmet pork burger with beetroot relish

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Ingredients

For the pork burgers

  • 450g RSPCA Assured labelled minced pork
  • 1 onion, peeled
  • 1 carrot, peeled
  • 1 stick of celery, washed
  • 1 large gherkin (optional)
  • 1 tbsp capers, finely chopped
  • 1 clove garlic, minced
  • Salt and freshly cracked pepper to taste
  • 1 tbsp wholegrain mustard
  • 1  RSPCA Assured labelled whole egg
  • 50g fresh breadcrumbs
  • 2 sprigs of parsley, chopped

For the beetroot and red onion relish

  • 150g red onions, peeled and sliced
  • 150g raw beetroot, peeled and coarsely grated
  • 1 clove garlic, minced
  • 1/2 tsp dried chilli flakes
  • 15g unsalted butter
  • Maldon sea salt and freshly cracked pepper to taste
  • 50g dark brown sugar
  • 50g malt vinegar
  • 1 sprig of thyme, leaves only
Method

A really classy burger, full of flavour and good things! With thanks to Madalene Bonvini-Hamell and Ross Pike, The British Larder, Bromeswell, Suffolk, for providing us with the recipe.

For the pork burgers

  • Use a course hand grater to grate the onion, carrot, celery and gherkin.
  • In a large mixing bowl, mix all the ingredients along with the salt and pepper. Mix well, either with your hands or if you have a mixer use the dough hook attachment to knead the mixture well.
  • At this stage you can test a small amount of the mixture by frying it in a hot pan and then tasting it and adjusting the seasoning if necessary. Divide the mixture into 4 even weight patties (approximately 175g each). Shape the burgers by compressing each patty.
  • You can use a pastry cutter to help with the shape if you like. Let the burgers rest in the fridge for at least 20 minutes.
  • Cook the burgers  (5 – 6 minutes on each side) in a hot frying pan with a splash of oil.
  • Serve the burger on a bun with a spoonful of the beetroot relish, slices of tomato and salad leaves.  Garnish with homemade onion rings and chips of your choice.

For the beetroot and red onion relish

  • Heat a medium saucepan with the butter and sweat the onions, garlic, chilli flakes and beetroot on a low heat, with seasoning, until it starts to caramelise. This should take about 10-15 minutes.
  • Add the sugar and cook until dissolved. Deglaze with vinegar and cook for a further 20 minutes over a low heat, stirring occasionally.
  • Then stir in the chopped thyme, taste and adjust the seasoning if necessary. Transfer the relish into sterilised jars and keep refrigerated until needed. The longer you let the relish mature, the better the flavour. However you can use it straight away as it's still delicious.

 

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