Pork and Sage Burgers with Samphire and Chestnut Mushrooms

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.


20140517_132439Dawn: Samphire? What’s that?

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!


Serves 4

500g pork mince

A handful of sage leaves, finely chopped

8 chestnut mushroom, finely sliced

100g samphire

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!

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