500 g lean pork mince
1/2 cup panko breadcrumbs
2 tbsp Moroccan spice
2 garlic cloves, crushed
1 small red onion, grated
1/3 cup finely chopped flat-leaf parsley
1 egg, lightly beaten
4 burger buns, split
200 g tub beetroot hummus
50 g baby spinach leaves
2 vine-ripened tomatoes, sliced
Pistachio dukkah, for sprinkling (optional)
Method:
Preheat oven to 180°C.
Combine pork mince, breadcrumbs, Moroccan spice, garlic, onion, parsley and egg in a large bowl.
Season with salt and pepper.
Using your hands, mix until well combined.
Form mince mixture into four patties, about 10 cm in diameter.
Place patties onto a plate, cover and refrigerate for 20 minutes.
Heat a large non-stick frying pan over medium heat, add pork patties and cook for three to four minutes on each side until golden.
Transfer to a tray lined with baking paper, and place in oven, and bake for eight to 10 minutes or until cooked through.
Grill or toast buns.
Spread cut-sides of buns with beetroot hummus. Top each base with baby spinach leaves, sliced tomato and a pork patty. Sprinkle with pistachio dukkah if using. Place bun tops on each burger and serve.
Source: Australian Pork
17°C