Tuesday 29 November 2011

Gluten Free Pork Burgers - A Mustardy Version

I love playing around with different burger ingredients because there's just so many different flavour combinations to choose from. I only ever use pork though because I don't eat red meat and as far as I'm concerned minced chicken is a total waste of time when you can have a juicy whole chicken breast.

I haven't been experimenting with burgers for a while because I don't think it gets any better than my Oriental style burgers, but I was making them as a week day dinner for my fiance when I thought something a bit different would be nice. Cue my Burgers with a little kick:

This made around 5 good sized burgers


Good quality Pork Mince (around 250g)
2 teaspoons or 1 cube gluten free Chicken Stock
20ml Boiling Water
1 small/medium Onion
4-5 Garlic Cloves
1 Egg
2 tablespoons French's Mustard
Pinch of salt
100ml Oil for frying


  1. Put the pork mince into a container (use one with a flat bottom it's easier to mas the mixture together)
  2. Peel the onion and garlic
  3. Cut the onion into smaller pieces
  4. Blitz the onion and garlic in a mini chopper or the like
  5. Mix the chicken stock with the boiling water to make a thin paste
  6. Add the egg, chicken stock, garlic and onion, salt and mustard and mix with a fork
  7. Mash the mixture with a fork to break down the pork mince
  8. Heat a frying pan on high, add and warm the oil
  9. Either make the burgers by hand or do what I do and use a burger ring (So easy and no mess! Simply spoon the mixture into the ring, wait a few seconds then remove)
  10. Cook the burgers for 8-10 minutes each side
  11. Drain on kitchen paper
 The mustard is pretty mild, so you aren't going to get a big spicy kick, just a tiny bit of heat. These are really lovely and juicy and you know what's cool about my burger recipes? They taste as good the next day after a re-heat in the microwave, still lovely and juicy. I'm all about convenience!

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