Moroccan Pork Burgers
Prep time 25 minutes Cook time 20 minutes
Serves 4 people
- •500g lean pork mince
- •½ cup panko breadcrumbs
- •2 tablespoons Moroccan spice
- •2 garlic cloves, crushed
- •1 small red onion, grated
- •1/3 cup finely chopped flat-leaf parsley
- •1 egg, lightly beaten
- •4 burger buns, split
- •200g tub beetroot hummus
- •50g baby spinach leaves
- •2 vine-ripened tomatoes, sliced
- •Pistachio dukkah, for sprinkling (optional)
- 1.Preheat oven to 180°C/160°C fan-forced.
- 2.Combine pork mince, breadcrumbs, Moroccan spice, garlic, onion, parsley and egg in a large bowl. Season with salt and pepper. Using your hands, mix until well combined.
- 3.Form mince mixture into 4 patties, about 10cm in diameter. Place patties onto a plate, cover and refrigerate for 20 minutes.
- 4.Heat a large non-stick frying pan over medium heat. Add pork patties and cook for 3-4 minutes on each side until golden. Transfer to a tray lined with baking paper. Bake for 8-10 minutes or until cooked through.
- 5.Grill or toast buns. Spread cut-sides of buns with beetroot hummus. Top each base with baby spinach leaves, sliced tomato and a pork pattie. Sprinkle with pistachio dukkah if using. Place bun tops on each burger and serve.