Ploughman's Burgers
Succulent, freshly cooked fillings layered in a toasted artisan bun with melted cheese, crisp seasonal salad, and signature house sauce.
Ingredients
- • low-calorie cooking spray
- • 1 small onion, (peeled and finely chopped)
- • 1 eating apple, (grated (no need to peel))
- • 450 g 5% fat pork mince
- • 2 tbsp small chunk Branston pickle
- • salt and freshly ground black pepper
- • 4 25g slices reduced-fat mature Cheddar cheese
- • 4 60g wholemeal rolls
- • 1 red onion, (peeled and sliced)
- • bag of mixed leaves
- • 2 tomatoes, (sliced)
- • 4 tsp small chunk Branston pickle
Preparation Steps
Spray the frying pan with low-calorie cooking spray and place over a medium heat. Add the onions, grated apple, and a pinch of salt. Fry for 5 minutes until softened. Allow to cool.
Place the pork mince in a bowl and add the apple, onions, and Branston pickle. Season with some salt and pepper, then mix until thoroughly combined.
Divide into 4 even portions, then shape into burgers approximately 12cm in diameter (we used a burger press, but you can shape by hand if you want).
Wipe out the frying pan if needed, and spray again with low-calorie cooking spray. Place on a medium-to-high heat and allow the pan to heat up. Cook the burgers for 2-3 minutes, then carefully flip and cook for a further 2-3 minutes. When cooked, the burger should feel firm to touch, and the juices should run clear.
Turn off the heat and pop a cheese slice on top of each burger. The heat from the burger should be enough to melt it, but you can pop a lid on the pan for a minute or two to help.
Split the rolls, and fill with the leaves, tomatoes, and onions. Put a burger on top and add a teaspoon of pickle to the top. Then close the bun and tuck in!