Mindful Chef’s free-range British pork burgers are anything but boring – they stuff them with grated apple, smoky paprika and garlic, and pair with a fresh slaw, drizzled with tahini and lemon. On the side? Crisp parsnip fries.
Cook time: 30 mins Allergens: Eggs, Sesame
INGREDIENTS
•1 apple
•2 x carrot
•1 baby cucumber
•1 egg
•1 tsp dried garlic
• 1 lemon
• 2 spring onion
• 2 tsp smoked paprika
• 2 x parsnips
• 300g free-range pork mince
• 40g rocket
• 2 tbsp tahini (Sesame)
METHOD
• Preheat the oven to 200C / fan 180C / gas mark 6. Peel the parsnip and cut into thin fries. Place on a baking tray and drizzle with 2 tsp oil; season with sea salt and black pepper. Mix to coat well. Bake for 20-25 mins, turning halfway through, until golden.
• Make the burgers; halve the apple, then grate half (including the skin). Squeeze out the grated apple, discarding any juice, then add to a bowl with the pork, paprika and garlic; season with sea salt and black pepper. Crack the egg into the bowl, then mix well to combine.
• Shape the mixture into 4 small burgers. Heat a medium frying pan with 1 tsp oil on a high heat. Cook the burgers for 2 mins on each side, then transfer to a lined baking tray and bake for 15 mins or until cooked through.
• Make the tahini dressing; in a bowl, mix the tahini with the juice from half the lemon to form a smooth sauce. Add 2-3 tbsp warm water if too thick.
• Make the slaw; thinly slice the spring onions. Peel the carrot and grate. Grate the remaining apple. Place all into the bowl with the tahini dressing; season with sea salt and black pepper and mix well.
•Dice the cucumber. Serve the burgers on a bed of rocket and cucumber, with the parsnip fries and apple slaw.
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