BBQ pork & nectarine burger
- Ailsa Burt
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Serves 4
Easy
Prep: 25 mins
Cook: 20 mins
A star rating of 4.8 out of 5.5 ratingsRate
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Elevate pork burgers with nectarines - it may seem like an unusual pairing, but the sweetness of the nectarines marries perfectly with fatty, savoury pork
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Ingredients
Nutrition
Units:
MetricUS
-
250g pork mince
-
2 shallots
1 finely chopped, 1 finely sliced into rings
-
1 tsp fennel seeds
-
3 garlic cloves
crushed
-
6 sage leaves
finely chopped
-
large pinch of chilli flakes
(optional)
-
3 tbsp light brown soft sugar
-
2 tbsp vegetable oil
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2 tbsp apple cider vinegar
-
2 ripe nectarines
each stoned and cut into 8 wedges
-
4 burger buns
split
-
30g rocket
For the basil mayo
-
150g garlic mayonnaise
-
20g basil
-
1 lemon
zested and juiced
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Nutrition: Per serving
- kcal743
- fat44g
- saturates6g
- carbs62g
- sugars23g
- fibre4g
- protein23g
- salt2.7g
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Method
-
step 1
First make the basil mayo. Tip the garlic mayo, basil, lemon zest and 1 tbsp of the juice into a mini food processor or blender, and blitz to combine, scraping down the sides. Season to taste and add more lemon juice, if needed. Chill until needed. Will keep chilled for two days.
-
step 2
Tip the mince into a large bowl along with the chopped shallot, fennel seeds, garlic, sage, chilli flakes (if using), 1 tsp sea salt flakes and ½ tsp freshly ground black pepper. Add 1 tbsp of the sugar and 1 tbsp of the oil, then combine everything thoroughly using your hands. Divide into four balls and gently flatten into patties. Transfer to a baking tray lined with baking parchment and chill until needed. Will keep chilled for up to 24 hrs.
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step 3
Combine the remaining sugar and the vinegar with a generous pinch of salt in a large non-metallic bowl until the sugar has dissolved. Toss in the nectarines to coat.
-
step 4
Heat a gas or charcoal barbecue to medium-high heat (the coals should be ashen, if using a coal barbecue). Brush the grates with the remaining oil and grill the nectarines on all sides, basting with any juices from the bowl, for 3-4 mins until caramelised. Remove to a plate and keep warm. Cook the burger patties for 3-4 mins on each side until browned and cooked through. Toast the burger buns, cut-side down, for 1-2 mins until golden. (If cooking the burgers indoors, see tip below for alternative instructions.)
-
step 5
Spread the mayonnaise over the bun bases, then sit the pork patties on top, followed by the nectarines, rocket and sliced shallots, and sandwich with the bun tops.
Recipe tip
Cooking indoors
If the weather doesn’t cooperate, heat 1 tbsp oil in a large frying pan over medium-high heat and fry the burgers for 4-5 mins on each side until cooked through. Remove to a plate and fry the nectarines for 4-5 mins on each side until golden and caramelised. Briefly toast the burger buns, cut-side up, under a hot grill until golden.
Recipe from Good Food magazine, June 2024
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A star rating of 4.8 out of 5.5 ratings
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