Garlic, Ginger And Black Pepper Pork BurgersFrom sitbynellie 6 months ago
- 500 g. minced pork (17.86 oz. US) shopping list
- a 2" stout piece of ginger, peeled and grated – gives about 1½ tbsps. (see first little photo above) shopping list
- 8 cloves garlic, minced (or even more, if you want!!) shopping list
- finely-grated zest of ½ lemon shopping list
- 1 tsp. whole-grain mustard shopping list
- a generous sprinkle of fine salt shopping list
- ¾ tsp. black pepper powder, or more to taste shopping list
- 45 g. (1.61 oz. US) white breadcrumbs shopping list
- 2-3 small handfuls (about 75 g.) (2.6 oz. US) shredded mature Cheddar (or use combination of Cheddar and Parmesan) shopping list
- juice of 1 lemon shopping list
- the same amount of white wine (optional – I didn't use this) shopping list
- neutral-flavoured oil shopping list
How to make it
- Put the pork in a large bowl.
- Combine in a small bowl the ginger, garlic, lemon zest, mustard, salt and pepper.
- Have ready to hand also: the breadcrumbs, grated cheese, lemon juice and wine (if using).
- Add to the pork roughly a third of the garlic mixture, breadcrumbs, cheese and lemon juice/wine See Photo. Mix thoroughly with one or two forks, or your hands. Repeat until the ingredients are all mixed in.
- Divide the mixture into patties. I have a dedicated ice-cream scoop for the job of measuring out the mixture, to get them all the same size - I hoick out a piece about a scoop and a half in size, and roll into a rough ball about 2" across, and then on the plate, I flatten it a bit so it's a patty about ¾" thick and 3¼" across. This gives me nine patties See Photo. I put them in the fridge for about 30 minutes - 1 hour to chill and firm up. I made another batch next day and used a ⅓ cup measure; a scant ⅓ cup also gives about nine patties.
- Fry a little bit of the mixture to taste for seasoning See Photo. At this thickness they'll take about 13 minutes to pan-fry in the oil on a medium-low heat See Photo. Cut one open to check for done-ness. Serve any way you like,
- Notes: This is seriously garlicky. My eyes were watering as I prepared it, although it is so much quicker now using my handy little Garlic Zoom! I used six gigantic fat cloves and two big ones, which probably equates to about a dozen normal-sized cloves See Photo. Please yourself! You could adjust this yourself, to your taste. Maybe a little white wine in the mixture?
- The minced pork I had looked suspiciously lean, so I added some grated cheese as a way of 'fattening them up' and making them more juicy.
- The original recipe calls for 1½ tsps. black pepper powder but I halved this as Tom is but a tenderfoot when it comes to spices. Again, please yourself.
- Serve with burger buns and fixings of your choice, or on a plate with whatever sides you fancy.
- Or, just do what we do and just stuff them in your face with your hands.
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