Country pork and peppercorn burgers

  • Preparation Time20 mins
  • Cooking Time12 mins
  • DifficultyEasy
5g whole black peppercorns
900g ground pork
3 cloves garlic, grated or minced
1 tsp ground thyme
2 tbsp extra-virgin olive oil
Thick cut white bread, lightly toasted or brioche rolls the size of baps split and lightly toasted
8 leaves red or green leaf lettuce
8 baby gherkin pickles, thinly sliced lengthwise
2 large shallots, thinly sliced into rings
70g whole berry cranberry sauce
60g grainy mustard
1) Place peppercorns in plastic food storage bag to contain and crack them with mallet or small pan to a very coarse grind. Combine peppercorns with pork, garlic, thyme and some salt. Make 4 thick patties, thinner at the center for even cooking.

2) Heat the extra-virgin olive oil over medium-high heat. Cook 6 mins on each side. Set burgers on bread slices or bap bottoms. Top with lettuce, sliced gherkins and sliced shallots. Combine the cranberry sauce with the mustard and slather on bap tops. Place the tops on the burgers and serve.

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