Ingredients

Method

• 500 g pork mince
• 60 g fresh breadcrumbs
• 1/2 a red onion, grated
• 2 T chopped parsley
• 2 t wholegrain mustard
• 1 T soya sauce
• 1/2 apple, grated
For the caramelised onions
• 1 T olive oil
• 4 T butter
• 1 T treacle sugar (or soft brown sugar)
For the burger basting sauce
• ½ t cayenne pepper
• ½ t chilli powder
• ½ t lemon juice
• 2 T honey
• 125 ml tomato sauce
• 3 T white wine vinegar
• 2 T soya sauce
• fresh rocket leaves, for serving
• mayonnaise, for serving
• 4 bread rolls

Method

Ingredients

Preheat the oven to 200°C.

Mix pork mince, breadcrumbs, grated red onion, chopped parsley, mustard, soya sauce and grated apple. Shape into 4 burger patties and chill for 10 minutes.

To make the caramelised onions: Heat olive oil and butter in a large frying pan. Saute the red onions, sliced into wedges, until translucent. Add treacle sugar and fry for 5 to 10 minutes, stirring regularly, until caramelised and sticky.

To make the basting sauce: Boil the cayenne pepper, chilli powder, lemon juice, honey, tomato sauce, white wine vinegar and soya sauce for 5 minutes, then set aside.

Heat some olive oil in a large frying pan and brown the burger patties on both sides, basting regularly with the sauce. Transfer to a baking tray, brush with the remaining sauce and roast for 7 minutes.

Spread 4 toasted bread rolls with mayonnaise, add fresh rocket leaves, a pork burger and a spoonful of caramelised onions.