Recipe of the Week - Spicy pork burgers topped with cheesy nachos
Minced pork is every bit as good as minced beef when it comes to burgers, just make sure to choose as lean a mince as you can, as this will ensure the burgers don’t crumble!
This recipe offers a healthier twist on the classic burger in a bun, by replacing a bread roll with fresh and crispy iceberg lettuce leaves. The guacamole salsa is so easy to make and the light and zingy flavours contrast well with the spice of the burgers.
Cooking time – about 15 minutes
- 450g (1lb) lean pork mince
- 2 cloves garlic, crushed
- 1 green chilli, deseeded and finely chopped
- 1 small red pepper, deseeded and finely chopped
- 5ml (1tsp) Harissa paste
- Black pepper
- 30ml (2tbsp) sweet chilli sauce
- ¼ small cucumber, roughly chopped
- 1 ripe avocado, peeled, stone removed and chopped
- 2 spring onions, finely sliced
- Juice of ½ a lemon
- 1 tomato, roughly chopped
- Handful tortilla chips
- Grated Cheddar cheese
- Sour cream
- Iceberg lettuce
- Take the pork mince, garlic, chilli, pepper, harissa paste and seasoning, and mix together in a large bowl.
- Divide the mixture into four even amounts and shape into four neat burgers.
- Place the burgers under a pre-heated grill and cook for about 12-14 minutes or until golden brown and cooked through.
- With the burgers cooking, take all of the ingredients for the guacamole salsa and mix them together in a bowl. Once mixed, leave to stand.
- When the burgers have cooked, add two or three tortilla chips on top, add a little grated cheese and place under the grill until the cheese has melted. This should only take a minute.
- Serve the burgers on wedges of iceberg lettuce with a large dollop of guacamole and sour cream.