After trying Jamie’s beef burger recipe, I thoughtd maybe I should make pork burgers instead as my husband likes both burger and pork 🙂 So this recipe is my own recipe, improvised from Jamie’s recipe. We had this for breakfast, super heavy breakfast. haha!
12 cream or plain crackers, such as Jacob’s
8 sprigs of fresh Italian parsley, finely chopped
1 medium onion, finely chopped
1-2 fresh sage, finely chopped (optional)
2 heaped teaspoons Dijon mustard
1 pound minced pork
1 large egg, preferably free-range or organic
Sea salt and freshly ground black pepper
To prepare 1 burger
2 slices of tomatoes
1 big portobello mushroom
1 burger bun
1 slice of Cheddar cheese
1. Wrap the crackers in a kitchen towel and smash up until fine, breaking up any big bits with your hands, and put them into a large bowl . Or you can use the food processor.
2. Add the parsley, sage, onions, mustard, and ground beef to the bowl.
3. Crack in the egg and add a good pinch of salt and pepper.
4. With clean hands, scrunch and mix everything up well.
5. Divide into 6 and pat and mold each piece into a roundish shape about 3/4 inch thick.
6. Drizzle the burgers with oil, put on a plate, cover and place in the refrigerator until needed (this helps them to firm up).
4. If you don’t intend to eat all the patties, store them in the freezer. Place pieces of plastic wrapper in between the patties. Remove from the freezer 30mins before cooking.
Cook the portobello mushroom
1. Do not wash the mushroom. Just wipe with kitchen towels as mushrooms absorb water. Remove the stem.
2. Heat the pan with some butter.
3. Grill the mushroom, each side for about 8 mins. While grilling, sprinkle some salt and pepper.
4. Once it is tender and a little moist, remove and set aside. If the mushroom is too moist, use a kitchen towel to dry it before serving.
Cook the burger
1. Preheat a large grill pan or frying pan for about 4 minutes on a high heat. Turn the heat down to medium.
2. Place the burgers on the grill pan or in the frying pan and use a turner to lightly press down on them, making sure the burger is in full contact.
3. Cook them to your liking for 3 or 4 minutes on each side — you may need to cook them in two batches.
Serve your burger
1. Place your grilled patty as the bottom layer of your burger. Then put the cheese on top of the patty while it is still hot so that the cheese will melt.
2. Put the tomatoes, then mushroom and lastly alfalfa.