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. 1.
    Preheat oven to 180°C/160°C fan-forced.
  2. 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. 3.
    Form mince mixture into 4 patties, about 10cm in diameter. Place patties onto a plate, cover and refrigerate for 20 minutes.
  4. 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. 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.