Pork and Tomato Burgers
Preparation Time: 20 minutes, plus 15 minutes refrigeration
Cooking Time: 15 minutes
Serves: 4
Ingredients:
- 350g (12 oz) pork and veal mince
- 100g (3 ¼ oz) sundried tomatoes, chopped
- 3 spring onions, finely chopped
- 2 tablespoons of chopped, fresh basil
- Salt and pepper
- 1 red capsicum, seeded and sliced
- Olive oil
- 1 tablespoon of balsamic vinegar
Steps:
- Combine the pork and veal mince, sundried tomato, spring onion, basil and salt and pepper in a bowl. Knead for 2 minutes, or until the meat becomes a little sticky. Form into 4 patties and refrigerate for 15 minutes.
- Mix the capsicum with a little olive oil. Cook on the preheated BBQ plate (griddle), tossing well and drizzling with the balsamic vinegar until just softened. Remove and set aside.
- Wipe the BBQ plate (griddle) clean and reheat. Brush the patties with a little olive oil and cook for about 4-5 minutes each side, or until browned and cooked through. Serve with the barbecued capsicum.
Serving Suggestion: Garlic potatoes, salad and crusty bread.
Serve with: Chardonnay |
