In our recent regional mail out our chef, Nick, shared a delicious recipe for Charlecote Pork Burgers. We thought we’d also share it on the blog for those of you who are outside of our region so didn’t get to see it…
Ingredients (for 6 burgers)
625g (22oz) Charlecote pork mince
1/4 of a large white onion
1/4 of a large eating apple
Pinch of salt and pepper
20g (3/4oz) spiced apple and Scrumpy Cider chutney
30g (1oz) plain flour
1tsp vegetable oil
6 x 4-5inch round floured baps
1. Finely dice the onion and apple. Heat 1 tsp of vegetable oil in a sauce pan. Add the onion and apple, sweat off until soft but not browned.
2. Place the mince in the mixing bowl. Season with the salt and pepper and add the fried onions and apple, plus the 20g (3/4 oz) of chutney. Mix together well.
3. Slowly add the flour until you have a firm mixture. Separate the mince mixture into 6 equal parts and roll into a ball.
4. Line a baking tray with parchment paper. Place the balls on the baking tray and flatten them down into round burger shapes of 4 inch/10cm in diameter and 1 inch/2cm thick. If you have time, pop them in the fridge for half an hour to help them firm up.
5. Place burgers in a preheated oven of 180’c (350’F/gas mark 4) for 10 minutes. Turn them over and cook for a further 10 minutes. Always check they are cooked through and leave them in for longer if required. (If you have a food temperature probe then we recommend it reads in excess of 75’C/1678’F)
6. Place burgers in the floured baps. At Charlecote we like to add some mixed leaves and apple chutney to the baps as well. Ideally serve with salad, crisps and coleslaw or homemade chips.
This is a great recipe for spring and summer evenings. We use our own Charlecote minced pork, when available. Otherwise we recommend you use a good quality local butcher. The chutney we use is The Kitchens Fine Food Co. Spiced Apple and Scrumpy Cider Chutney, which is available in our shop.
Nicola, Charlecote’s Chef