Try these tasty Brambley Burgers with Mustard Mayo

Brambley Burgers with Mustard Mayo

Ingredients Instructions
  • For the cucumber dill pickle: ½ small cucumber
  • 1 tbsp lemon juice
  • ½ tsp salt
  • 2 tsp chopped dill
  • For the burgers: 1 Bramley apple, grated
  • 400g minced pork
  • 1 garlic clove, crushed
  • ½ onion, finely chopped
  • 80g breadcrumbs
  • 1 egg yolk
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp sunflower oil
  • For the Dijon mustard mayonnaise: 80g mayonnaise
  • 4 tsp Dijon mustard
  • 1 tsp sunflower oil
  • To serve: 1 baby gem lettuce
  • 4 toasted buns
  • Finely slice the cucumber, sprinkle with salt and leave in a colander set over a bowl to pickle for 10 minutes whilst you prepare the burger patties
  • Place the grated Bramley in a clean tea towel and squeeze out the excess juice
  • Mix all of the burger ingredients in a large bowl and season with salt and black pepper. Form into four patties
  • Heat a non-stick frying pan over a medium heat and fry the burgers in the sunflower oil for 5-6 minutes on each side until cooked through.
  • Alternatively, to barbeque, brush the burgers with a little oil or place on a bed of herbs such as rosemary, thyme or bay leaves to prevent sticking and place onto the barbeque, turning occasionally until cooked through
  • Whisk together the dill, lemon juice and the sunflower oil. Squeeze the cucumber a little to release any excess juices and add to the bowl, stirring to combine
  • Whisk together the mustard and mayonnaise To serve, spread the mayonnaise on the buns, top with the burgers, lettuce and pickled cucumber

Recipe © British Apples and Pears |