Rosemary and lemon pork burgers

2 servings Prep: 10 mins, Cooking: 15 mins
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A delicious homemade favourite with bacon and pecorino.

By Food24 August 16 2011
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Ingredients (17)

For the patties:
4 pork bangers — removed from their casings
lemon — zest only
1 tsp fresh rosemary — finely chopped
1/2 cup pecorino cheese — grated
1 eggs
6 bacon — streaky rashers, crispy fried
parmesan cheese — shavings
fresh coriander — sprigs
For the onion rings:
1 onion — sliced into rings
1/2 cup flour
1 tsp Baking powder
salt — to taste
1 tsp brown sugar
1/2 cup water
1 eggs
1 tsp butter — melted
4 cm oil — for frying
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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
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