Pork and Red Pepper Burgers 

The Mary Berry recipe for these calls for minced pork. I pinched an idea from my future mother-in-law, however, to make this recipe my own, (as she makes beef burgers using beef she grinds up herself – resulting in the tenderest burgers you can imagine) and to try to control the quality a bit, especially as I’m trying to focus on protein, fruit and veg as far as possible. Blitzing up your own meat lets you strip out all the sinew and fat. It takes longer, but it’s a much more satisfying process. This recipe made 4 burgers using a relatively small piece of pork. 

  
You will need:

1 pork tenderloin

1 red pepper 

4 shallots

1 tsp paprika

2 tsp chopped fresh basil or parsley

Salt and pepper 

2 tsp Dijon mustard 

Because I’m trying to cut down on carbs (especially empty ones like in burger bindings) I haven’t added in any breadcrumbs and egg isn’t really necessary as the onion and pepper will add alot of moisture. 

  
1. Finely chop the shallots and pepper. Don’t worry too much about their evenness – they’ll all get puréed later. Cook until soft then allow to cool. 

  
2. Trim the pork and cut into chunks. Put the cooled veg mixture into a food processor (or bowl and blend with a good stick blender) and blend until mostly smooth. I left some lumps for texture. Remove and then replace with the pork. Blend until smooth. This part doesn’t smell great but it makes lovely burgers!

 
3. Put the blended mixtures in a bowl together and add the rest of the ingredients. Mix well with your hands then form into round patties.

  

4. Gently fry on both sides until firm to the touch, flipping every few minutes to stop them burning. Don’t over cook or they’ll dry out. 

  

Serve in a bun or with salad, rice, wedges, whatever you like! 

   

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