This easy cashew and pork burger recipe is all about adopting a healthy habit of eating more veggies and less meat. The nuts add protein and healthy fats to make sure you feel full, while they also cut down on the amount of pork needed, perfect if you’re trying to wean yourself off of meat gradually. This cashew and pork burger recipe will take around 20 minutes to whip up and then 20 mins to cook, so works for an easy mid-week meal. Once your burger is ready simply butter your brioche buns with mayonnaise, top your pork patties with tomato slices, carrots and gherkins. If you want to go all out treat yourself to a side of chips or onion rings!
- 150g cashew nuts
- 250g 5% fat pork mince
- 200g sweet potatoes, grated
- 1 onion, grated
- 1tsp ground coriander
- 1tsp chicken seasoning
- 2tbsp rapeseed oil
- To serve:
- 4 large gherkins
- 2 large carrots
- 1 avocado, quartered, peeled and sliced
- 1 tbsp vinegar, from the gherkins
- 4 seeded brioche buns
- 4tbsp light mayonnaise
- 1 beef tomato, sliced
- 4tbsp smoked chilli ketchup or barbecue sauce
Put the cashew nuts in a food processor and blend to finely chop.
Add the mince, sweet potato, onion, ground coriander and chicken seasoning. Blend again to combine.
Divide the mixture into 4. Shape into burgers, use a cutter to help if preferred.
Brush with oil and cook under a preheated grill for 20 mins, turning as needed, until thoroughly cooked through.
Meanwhile, spiralise the gherkins and then the carrots. (Alternatively, use a julienne vegetable peeler to cut fine, thin strips.)
Toss the sliced avocado in the vinegar. Toast the brioche buns.
Spread the buns with mayonnaise, top with a slice of tomato, the cashews and pork burgers, a dollop of ketchup, or barbecue sauce, the avocado, carrot, gherkins and mustard and cress.