I do love a good burger. Just add a smidgen of tomato sauce, a crisp salad and I’m happy. There are a few things one must get right for optimum eating bliss though. Firstly, and obviously: good meat. Noone likes a gristly burger, so don’t buy no cheap tat. The fat content is key too, as similarly, noone likes a dry burger. Whatever the meat, using one that has around 20% fat content will help achieve a succulent bite. I made these with cumberland sausages which had enough fat to make them juicy, and very nice they were too.
Next, the bun. I’d say you want a good quality bun, and certainly no cheap n cheerful rubbish that tastes and has the consistency of damp toilet paper. No thanks. But nor do you need something so crisply artisan you’re scratching the roof of your mouth with sharp edges on every bite. Here I used a ciabatta loaf, which I heated in the oven for 5 minutes to fluff up the middle and crisp the outside – slightly. I think you need white bread too – wholemeal tastes a little too…wholesome. For me, anyway.
And finally – the relish. Now this is controversial, the number of layers of gunge and pickles often considered a chavometer distinguishing the lowly orders from the refined. I’m a bit in the middle (with the garnishes). I would never turn up my nose at a good splodge of tomato ketchup, but nor do I want the burger swimming in a pool of vinegary cream. In fact – a pet hate of mine is too much bbq sauce on a pulled pork bun – I want to taste the meat – please! So a smidge will do – and I wouldn’t have minded a few softened onions too.
Once those three essentials are accomplished, you can’t really go wrong. These were super quick to make, super quickly eaten, and were super super nice – as they are, essentially, posh flat hot dogs 🙂
Super Simple Pork Burgers
(serves 2 hungry people)
400g sausage meat (or use a 400g pack of sausages and remove the skins)
1 teaspoon sage
splash rapeseed oil
1 small ciabatta loaf (or two ciabatta buns)
ketchup and salad to serve
1. Pre-heat the oven to 180 degrees if you’re warming the bread.
2. Using your hands, squidge the sausage meat and sage until combined.
3. Shape into burgers and fry in the rapeseed oil for around 5 minutes on each side.
4. Whilst the burger are cooking, heat the bread in the oven for 5 minutes and then serve the burgers with the salad.