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
- 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
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.
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.