Читать книгу Recipes from My Mother - Rachel Allen - Страница 66

Pork burgers

MAKES 6–8 BURGERS

The fresh, summery mayonnaise works a treat with this great pork burger.

900g (2lb) minced pork

150g (5oz) spring onions, finely chopped

2 garlic cloves, crushed

1–2 tbsp extra-virgin olive oil

6–8 slices of mozzarella cheese

sea salt and freshly ground black pepper

For the tomato and basil mayonnaise

2 tsp tomato purée

1 tsp Dijon mustard

1 tbsp chopped basil

1 tbsp red wine vinegar

pinch of sea salt

2 egg yolks

50ml (2fl oz) extra-virgin olive oil

150ml (5fl oz) sunflower oil

To serve

Buttermilk Burger Buns

cucumber slices

1. First make the mayonnaise. Put all the ingredients, except the oils, in a glass bowl (a stainless-steel bowl can give the mayonnaise a grey colour). Mix the oils in a jug. Continuously whisk the mixture in the bowl while adding the oil slowly in a thin, steady stream until it is completely combined to a smooth, creamy texture. Taste for seasoning. (For speed, you can use an electric hand whisk.) Cover and chill while you make the burgers.

2. Next make the burgers. Mix the pork, spring onions, garlic, and salt and pepper in a bowl. Break off a small piece and fry it in a little oil, then taste it and adjust the seasoning if needed.

3. Use your hands to shape the mixture into 6 large or 8 medium-sized burgers, l–2cm (½–¾in) thick.

4. Place a frying pan over a medium heat and heat the olive oil. Fry the burgers for 8–10 minutes on each side over a medium-low heat. You may need to do this in two batches, adding more olive oil when frying the second batch. When the burgers are nearly cooked, place a slice of mozzarella cheese on each burger, cover the pan with a lid and cook until the cheese has melted.

5. Serve in a fresh bun with some sliced cucumber and a blob of tomato and basil mayonnaise.