Ingredients

• 500g pork mince
• 1 small pear  (cored and grated)
• 2 Tbsp olive oil, plus extra 1 tsp
• 2 onions (halved and roughly chopped)
• 1/2 tsp soft light brown sugar
• 150ml vintage cider
• 4 brioche buns
• 4 tbsp light mayonnaise
• 50g wild rocket (plus extra to serve)

Method

 

1. Combine the pork mince and grated pear in a bowl. Season with salt and pepper. Divide into 4 and shape into burgers with wet hands.
2. Put 2 tbsp olive oil in a frying pan set over a medium heat. Add the onions with a pinch of salt and cook for 10 minutes, stirring often, until deeply golden in places and softened. Add the sugar and the cider, turn the heat up to high and continue to cook, stirring occasionally for 10 minutes or until the liquid has all evaporated and the onions are sticky and golden.
3. Lightly rub the remaining 1 tsp olive oil over the burgers. Put the burgers directly onto a smoking hot frying pan and cook for 3 minutes on each side.
4. Meanwhile, toast the cut sides of the buns on the barbecue bars or in the griddle pan for 1-2 minutes, until lightly browned.
5. Spread mayonnaise over the bun bases and top with rocket leaves. Add a burger and a generous spoonful of onions, serving any leftover onions alongside the burgers with some extra rocket.
6. Enjoy with the rest of the cider!

 

Serves – 4

Prep – 15 mins

Cooking Time – 30 mins