Rosemary and lemon pork burgers

Recipe from: 16 August 2011

Ingredients 20
Servings 2
Time 10 mins


  • For the patties:
  • 4
    pork bangers, removed from their casings
  • zest of one lemon
  • 1
    rosemary removed from the stalk and finely chopped
  • 1/2
    grated pecorino
  • 1
    egg to bind
  • Toppings:
  • 6
    rashers streaky bacon, fried till crispy
  • shaved parmasan
  • few sprigs of fresh coriander
  • For the onion rings:
  • 1
    onion, sliced into medium sized rings
  • 1/2
  • 1
    baking powder
  • generous pinch of salt
  • 1
    brown sugar
  • 1/2
  • 1
  • 1
    melted butter
  • 4
    oil in a pot for frying


15 mins
To make the patties, place all ingredients in a bowl, and mix until thoroughly combined (using your hands works best).
Shape into patties and allow to rest in fridge.
Butter your rolls, and butter side down, fry them in a non-stick frying pan until brown and crispy on the bottom.
For your onion ring batter, mix everything in a bowl with a whisk, add your onion rings and gently stir until evenly coated.
Fry your patties until done, turning so each side browns evenly - will take about 3 minutes a side, flipping them so each side gets 3 turns.
While you are frying these, allow your oil to heat for the onion rings - when hot, fry your onion rings in batches (don't overcrowd otherwise they will stick together).
Remove to paper towel when golden.

To assemble: 
Place a patty on the roll, top with shaved parmasan, bacon and coriander.
Serve with onion rings and chips on the side.
Tomato sauce optional.

Reprinted with permission of The Gorgeous Gourmet
To visit The Gorgeous Gourmet’s blog, click here.


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