Search

Pork, sage and bacon burgers

(17 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Pork and Bacon Burgers
Pork and Bacon Burgers
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

Woman's Weekly recipe This tasty burger recipe is made with pork mince instead of the usual beef and packs plenty of flavour thanks to the sage and bacon

Ingredients

  • 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
Serve with:
  • 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.

Method

  1. 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.
  2. 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.
  3. Bake for 25 mins until pork is well cooked and the bacon crispy. (There’s no need to turn them while they’re cooking.)
  4. Add the chips to the oven and cook according to the packet instructions.
  5. 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

  • Low
  • Med
  • High
  • 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.

Your rating

Average rating

  • 2
(17 ratings)

Your comments

comments powered by Disqus

FREE Newsletter