Moroccan Pork Burgers

By Country News

Moroccan Pork Burgers


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)


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