Pork And Sage Big Bite Burgers

Big Bite Burger

This is probably the last post of 2013 from Free From G, definitely the last one before Christmas. It's been a kind year thus far and if my memory serves me correctly, the first in which I haven't been glutened since 2007 (I do hope this isn't tempting fate), that's a hell of a lot of progress for me right there.

Not sure if it's related or not but I've felt much calmer this year, definitely overall more happy. Is it because my insides haven't been taunted and thoroughly tortured by gluten, or just a coincidence? I don't know, I would like to think so though.

This recipe came from the discovery that I can no longer eat Onions, it took a long time to figure that one out. I started using Leeks as a replacement in existing recipes with good results but they didn't cut it in burgers, so I tested Shallots, seems that I can still eat those with no side effects.

If you happen to be gluten free and are still getting symptoms it is really worth looking into FODMAPs. I've since found that I can't eat Avocado either and I'm still getting bloating so it seems that I might be eating others things that would benefit me not to, I just have to figure out what those are.

If you use good Pork Mince then you'll have lovely moist burgers that have juices running when you bite into them, we make our own which is lean but not with zero fat content. A little fat adds flavour and keeps the burgers from becoming dry, this way you don't need to use any oil when frying if you have a good non stick frying or griddle pan.

Ingredients:

400g Pork Mince
4 Large Shallots (I define large as about 1" across)
5 Garlic Cloves
3 Tablespoons Dried Sage
2 Tablespoons Dried Marjoram
1 Teaspoon Sea Salt

The following directions are to make 8 smallish Burgers (which I thought would be the best size for the rolls but The Glutenite has since had me making them quite a bit bigger and they also work great (if you have a big manly sized mouth)), if you want larger just divide the Mince into bigger portions. I've taken to making flatter Burgers of late as they cook so much faster.

Directions:

• Peel the garlic and shallots and put into a mini mixer (or equivalent), mix until a smooth paste has formed
• Put the pork mince into a flat bottomed container, add the sage, marjoram, salt and the garlic, shallot paste
• Mix with a fork until all the seasonings are evenly spread through the mince
• Smooth the mixture down into the container using the back of the fork

Easy To Divide Into Portions

• Use the fork to halve the mix down the middle. then across, halve each half again so you have 8 portions

Beats Guestimating

• Scoop up a portion and mold into a burger using your hands, repeat until all the mix is done
• Heat a non stick pan on medium - high, place the burgers into the pan

Dry Frying

• Cook for 3 1/2 minutes
• Turn and cook for a further 3 minutes
• Remove from the pan and leave to rest

Blurry Burgers

To make up the Big Bite Burgers I used:

DS Gluten Free White Rolls (Nandos style burger buns - Gorgeous!)
Round Lettuce Leaves
Tomato
Hellmann's Mayo
Dairylea Cheese Slices

Gorgeous And Gluten Free

Just looking the the finished result photos makes my jaw hurt. The Big Bite Burger X 2 plus Chips is what The Glutenite has, my reality is just a couple of the Burgers with a few Chips. I may have a vicious tongue on occasion but I do not have a big mouth :p

So, that's probably all for 2013, I'll endeavour to post more frequently next year. Enjoy your gluten free Christmas Dinner, I'll be having my usual Seafood feast like a right weirdo while everyone else does traditional *wins*.

Happy Christmas 2013!