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Open pork burgers with beetroot topping
Open pork burgers with beetroot topping
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious pork burgers ready in just 30 minutes.
Ingredients:
  • 500g Pork Mince
  • 35g breadcrumbs
  • 1 Free Range Egg
  • 2.50 gm smoked paprika
  • 1 garlic clove, crushed
  • Olive oil spray
  • 1 large red onion, sliced into rings
  • 18.20 gm olive oil
  • 1 large zucchini, cut into thin ribbons
  • 1/2 Turkish Bread, split
  • 39.60 gm whole-egg mayonnaise
  • 60g baby rocket leaves
  • 100g roasted red capsicum, sliced
  • 80g fetta, crumbled
  • 90g goat's cheese
Instructions:
  • Mix together the mince, breadcrumbs, egg, paprika, and garlic in a medium bowl. Season with salt and pepper. Shape the mixture into four 2cm-thick patties.
  • Preheat a barbecue grill or chargrill to medium-high heat. Lightly spray the patties with oil and grill for 4-5 minutes on each side, or until fully cooked.
  • Toss half of the oil with the onion rings and the remaining oil with the zucchini ribbons. Grill, turning occasionally, for 3-4 minutes until lightly charred and tender.
  • Preheat the grill to high. Slice the bread into 4 equal pieces. Toast the bread, cut-side up, under the grill until lightly golden. Spread mayonnaise on each piece and top with rocket, capsicum, zucchini, onion, feta, and patties. Finish by adding dollops of chunky beetroot dip before serving on plates.

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