Pork, sage and bacon burgers
- 500g (1lb) minced pork
- 1 large onion, peeled and grated
- 1 tsp ready-made English mustard
- Salt and freshly ground black pepper
- 8 sage leaves
- 4 rashers streaky bacon
- 500g (1lb) frozen chunky chips
- 150g (5oz) white cabbage, shredded
- 150g (5oz) red cabbage, shredded
- 2 carrots, peeled and grated
- 4 tbsp low-fat salad cream
To get even-shaped burgers, pack one quarter of the meat into a 6cm (2½in) plain ring cutter. Lift off the ring and repeat with the remaining mince.
- Set the oven to Gas Mark 7 or 220°C. Put the pork into a bowl and add the onion, mustard and seasoning. Chop 4 sage leaves and mix together with the pork to evenly combine.
- Line a baking tray with a non-stick Teflon sheet. Divide the pork into 4 and shape into burgers directly on the lined baking tray. Wrap a rasher of bacon around each burger and top each one with a sage leaf.
- Bake for 25 mins until pork is well cooked and the bacon crispy. (There’s no need to turn them while they’re cooking.)
- Add the chips to the oven and cook according to the packet instructions.
- Meanwhile, mix together the white and red cabbage with the carrots and salad cream. Stir to combine. Serve the burgers with the chips and coleslaw. To freeze this dish, open-freeze burgers before cooking. Once frozen, line with parchment paper and put into a freezer bag for up to 3 months. Cook them in the oven from frozen for 35 mins.
Nutritional information per portion
- Calories 566(kcal)
- Fat 28.0g
- Saturates 9.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.