A delicious and easy-to-follow burger recipe which you know exactly what ingredients are in them. Try this and review on this blog, please.
Andrew: I’ve seen it on the cookery programmes on the TV. It grows on the coast, in salt marshes. I found a box for a pound and thought I would give it a go.
Dawn: I can see it there, poking out from beneath your salad.
Andrew: The first homegrown leaves of the year no less!
500g pork mince
A handful of sage leaves, finely chopped
8 chestnut mushroom, finely sliced
Salad leaves of your choice
Salt and black pepper for seasoning
Olive oil to fry
- Place the pork mince in a bowl, add the chopped sage, salt and pepper, and mix will with your hands.
- Some people use an egg for binding, but this wasn’t necessary here.
- Shape the pork into eight balls by rolling in your hands. press together between the palms to make burgers about 1-2 cm thick, depending upon taste.
- These can be cooked immediately, or left covered in the fridge until later.
- Heat a little olive oil in a frying pan on a medium heat, then add the burgers.
- Cook for 4 minutes then turn with a spatula.
- Continue cooking for a further 3 minutes, ensuring the burgers are cooked through thoroughly.
- Slide the burgers to one side of the pan, then add the samphire, which should cook in 2 minutes (Alternatively it can be steamed- we were being lazy with the washing up with the one pan)
- Remove the burgers from the pan, placing on plates while you cook the mushrooms in the residual oil from the pork.
- Arrange the samphire and mushroom artistically on the burgers, and serve with the freshly cut, and washed leaves.
Dawn: Another great use of a seasonal British ingredient. Andrew: And an economical dish too. Just over a pound per head! Bargain!