Pork, sage and bacon burgers recipe

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15 min


25 min

Nutrition per portion

Calories 566 kCal 28%
Fat 28g 40%
  -  Saturates 9g 45%

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.

Top tip for making Pork, sage and bacon burgers

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.

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