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mexican pork burger
Don’t worry about this recipe being too spicy! It has a nice kick without losing the flavours, however, if you prefer to increase the hotness, add more spice and a fresh green chilli to the side salsa.
Suitable for people diagnosed with Coeliac Disease, those who are suffering from a gluten and wheat allergy or intolerance.
- Serves: 4
- Preparation time: 15 minutes
- Cooking time: 20 - 24 minutes
ingredients
- 1½ slices of DS-gluten free white sliced loaf , made into breadcrumbs
- 500g Pork Mince ,
- 1 Shallots , or ½ small white onion, peeled and finely diced
- ½ tsp Chilli Powder ,
- 1 tsp Cajun Spice ,
- 2 Garlic s , cloves, crushed
- 2 tbsp Coriander , fresh, chopped
- 2 tsp Lemon , juice
- 1 tbsp Tomato Puree ,
- 1 Egg , beaten
- Black Pepper , cracked
- ¼ Red Onion , sliced
- Sea Salt , cracked
- 8 Cherry Tomatoes s , chopped
- 2 tbsp Coriander , roughly chopped
- 1 Green Chilli , small, deseeded and finely chopped (optional)
- 50g Mature Cheddar ,
method
1. In a large bowl mix together the breadcrumbs, minced pork, onion, garlic, spices and herbs until all the ingredients are blended together.2. Add the lemon juice, tomato puree and egg and season. Bind the mixture together with a fork.
3. Shape into 4 thick or 8 thin burgers, either in a burger press or by pressing firmly into balls and flattening with the hands.
4. To cook, either place on a greased griddle pan or on the BBQ. Cook for 7 minutes per side for thin burgers and 10–12 minutes per side for thick burgers. Ensure the burger is cooked through, if not, return to the heat until cooked.
5. For the tomato salsa: mix together the cherry tomatoes, red onion, coriander and green chilli. Season with salt and black pepper and set aside.
6. Serve the burger topped with grated cheese and tomato salsa in a DS-gluten free Soft White Roll.
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