Porchetta
Prep time: 15 mins
Cooking time: 1 hrs and 30 mins
Worth the effort
Serves:
6
Energy
1727kj
410kcal
Piri-Piri Style Pork Burger with Pineapple Salsa
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Try these Portuguese-inspired pork mince burger flavoured with chillies, served with a cooling pineapple salsa.
*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 26.09.24; but are subject to change due to fluctuations in ingredient prices.
Prep time: 15 mins
Cook time: 20 mins
Serves: 4
Cooking Skill: Not Too Tricky
Ingredients
For the burgers
1 x 500g
pack pork mince
1
small red onion, peeled and finely chopped
2
tablespoons prepared piri-piri sauce or 1 tablespoon dried piri-piri seasoning
For the pineapple salsa
1 x 200g can pineapple rings in natural juice, drained and finely chopped
½ teaspoon chilli flakes
1 small red onion, peeled and finely chopped
Juice of 1 lime
Large handful of fresh coriander leaves, roughly chopped
For the piri-piri mayonnaise
2 teaspoons piri-piri seasoning
150g reduced calorie mayonnaise
4 burger buns
Salad leaves and sliced tomatoes, to garnish
Method
Step 1
Put the burger ingredients into a large bowl, season and gently mix.
Step 2
Using slightly damp hands shape the mixture into 4 x 9cm burgers. Cover and chill in the fridge for 20 minutes.
Step 3
To prepare the salsa, mix all the ingredients together and set aside.
Step 4
In a small bowl mix the piri-piri seasoining and the mayonnaise together.
Step 5
Cook the burgers on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side until cooked and any meat juices run clear.
Step 6
Spread half the bun with the piri-piri mayonnaise, add the salad and finish with the burger. Top with the bun and serve with sweet potato wedges, a salad garnish and a selection of relishes.
Tips and Serving Suggestions
As an alternative, shape with mince mixture into mini meatballs or koftas, slide onto small metal skewers then cook as required and serve.
If preferred, use 5% pork mince and add a whole egg yolk to bind the burger mix.
Each serving provides
Based on 5% pork mince. Serving suggestions not included
21%
Fat
6.9g
10%
Saturates
1.7g
9%
Sugars
12.4g
14%
Salt
1.5g
25%
% of an adult's Reference intake
Typical energy values per 100g:
485kJ,
115kcal,
1.9g fat,
0.5g saturates
Each serving provides:
41.2g Protein,
43.2g Carbohydrate,
5.4g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Put the burger ingredients into a large bowl, season and gently mix.
Step 2
Using slightly damp hands shape the mixture into 4 x 9cm burgers. Cover and chill in the fridge for 20 minutes.
Step 3
To prepare the salsa, mix all the ingredients together and set aside.
Step 4
In a small bowl mix the piri-piri seasoining and the mayonnaise together.
Step 5
Cook the burgers on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side until cooked and any meat juices run clear.
Step 6
Spread half the bun with the piri-piri mayonnaise, add the salad and finish with the burger. Top with the bun and serve with sweet potato wedges, a salad garnish and a selection of relishes.
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