Pork & cranberry burgers

Prep time 15 minutes Cook time 10 minutes

Serves 4 people



  • 500g pork mince
  • 1 small brown onion, grated
  • ½ cup white fresh breadcrumbs
  • ¼ cup cranberry jelly
  • 3 tsp Dijon mustard
  • 2 tablespoons finely chopped chives
  • 1 ½ tablespoons olive oil
  • 4 (150g) rashers bacon
  • 4 brioche hamburger buns
  • 4 butter lettuce leaves
  • 1 Granny Smith apple, very thinly sliced
  • 4 Swiss cheese slices
  • Extra cranberry jelly and French fries, to serve


  1. 1.
    Preheat oven to 160˚C/140˚C fan-forced.
  2. 2.
    Line 2 baking trays with baking paper. Combine pork mince, onion, breadcrumbs, cranberry jelly, mustard and chives in a large bowl. Form mixture into 4 patties and place onto a plate.
  3. 3.
    Heat 1 tablespoon oil in a large frying pan over a medium heat. Add patties and cook for 3-4 minutes on each side until golden. Transfer to a baking tray lined with baking paper. Place patties in the oven for 8-10 minutes to cook through.
  4. 4.
    While patties are finishing cooking, wipe the large frying pan clean. Add remaining 2 teaspoons oil, heat over medium-high heat. Add bacon and cook for 4-5 minutes on each side until crispy. Drain on paper towel.
  5. 5.
    Toast buns. Place bun bases onto a board. Top each with lettuce, apple, cheese, bacon and a pattie. Add a dollop of cranberry jelly. Cover with bun tops. Serve with French fries.

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