Pork Burger Recipes and Serving Ideas

Hamburgers are named after the city of Hamburg in Northern Germany, rather than the meat that is ham (as some people are understandably led to believe). It is not known whether the precise concept of burgers that is recognised today originated in the city itself or with migrants from Germany to the United States, as a great many claims and counter-claims have been launched over the years. What is certain is that the meat used to prepare hamburgers can be varied according to personal taste and preference without compromising on authenticity. While beef may well be the most popular choice, pork is another which is perfectly suited to the purpose.

Prep time: 1 hour 15 min

Cook time: 15 min

Ready in: 1 hour 30 min

Yields: One serving

• 4 or 5 medium red potatoes, washed and halved but unpeeled
• ¼ pound minced/ground pork
• 1 teaspoon medium chilli powder (or as required)
• 1 garlic clove, peeled and grated
• Salt and pepper
• Vegetable oil for frying
• Small handful mixed sliced bell peppers
• 3 slices cheddar cheese, or as required
• 1 soft bread roll

1. Put the red potato halves in to a pot or large bowl of cold water and let them steep for at least ten minutes to get rid of the excess starch. Drain, add to a pot of cold, salted water and bring to a simmer for about ten minutes, just until you see the skins starting to separate around the edges and no more.
2. Drain the potatoes through a colander and let them steam off for about five minutes. Add to a plastic dish and put them in to the fridge (uncovered) for at least half an hour.
3. Mix the pork, chilli powder, garlic and some seasoning in a bowl by hand. Roll and pat between your palms in to a burger patty around three-quarters of an inch thick. Start frying gently in a little vegetable oil in a non-stick frying pan. The burger will take about seven or eight minutes each side.
4. When the burger is turned, start bringing your deep fryer or a deep pan of oil up to a fairly high heat.
5. The potato halves will take about five minutes in hot oil to crisp up and turn golden on their cut side. Add the bell peppers to the pan with the burger about the same time as you add the potatoes to the oil, turning them frequently with cooking tongs. Put your overhead grill/broiler on to preheat to high.
6. When the burger is cooked, lay the cheese on top and melt under your grill/broiler.
7. Lift the potatoes to a plate covered with kitchen paper to drain. Season with salt and ideally, some malt vinegar (if available).
8. Cut the roll open and lay the cheeseburger on the bottom half. Top with the peppers, lay the top of the roll in place and serve the potatoes alongside.

What do you do with the skins when you peel potatoes to make French fries or chips? Throw them away? This idea sees them cooked and served with the fries to both cut back on waste and provide a delicious extra twist to the burger accompaniment.

Prep time: 1 hour 30 min

Cook time: 30 min

Ready in: 2 hours

Yields: One serving

• 2 medium potatoes
• ¼ pound minced/ground pork
• 2 teaspoons finely diced white onion
• ½ teaspoon dried sage
• Salt and pepper
• 3 slices bacon
• 1 tablespoon cottage cheese (or similar)
• Chopped chives to garnish
• 1 white bread roll

1. A knife was used to peel these potatoes rather than a vegetable peeler. This is down above all to personal preference but a knife carefully wielded allows far greater control over the thickness and shape of the skins.
2. Slice and chop the potatoes in to fry shapes. Steep the skins and fries in cold water for at least ten minutes. Drain well, add to a plastic dish and refrigerate for half an hour.
3. Fry the potatoes and skins in medium hot oil for five minutes. Drain on kitchen paper, return to the (dried) plastic box and the fridge for a further half hour.
4. Mix the pork, onion, sage and a little seasoning in a bowl. Roll in to a ball, flatten to a patty and fry in a little oil over a gentle heat for about seven or eight minutes each side until done.
5. When the burger is turned, add the fries and skins to hot oil to fry for about five minutes or until crisp and golden. Drain on kitchen paper, seasoning with salt and malt vinegar.
6. Lift the burger to a heated plate to briefly rest. Turn the heat up under the frying pan and fry the bacon slices for about a minute each side.
7. Cut open the bread roll and lightly toast on the cut sides. Lay the burger on the bottom half. Top with the bacon, cottage cheese and chopped chives before laying the top in place.
8. Serve with the fries and skins arranged alongside.

Prep time: 1 hour 30 min

Cook time: 20 min

Ready in: 1 hour 50 min

Yields: One serving

• 1 large sweet potato, peeled and chopped in to thick finger shapes
• ¼ pound minced/ground pork
• 2 teaspoons moderately finely diced mixed bell peppers
• 4 teaspoons sweet and sour sauce (2 teaspoons for burger and 2 teaspoons to garnish)
• Salt and pepper
• Vegetable oil for frying
• 1 pineapple ring (canned in own juice)
• Pinch of dried ground ginger

1. Soak the sweet potato pieces in cold water for quarter of an hour. Drain and add to a large plastic dish. Refrigerate for half an hour.
2. Deep fry the sweet potatoes in moderately hot oil for four or five minutes. Drain on kitchen paper, return to the dried dish and to the fridge for a further half hour.
3. Add the pork to a bowl with the peppers and two teaspoons of the sweet and sour sauce. Season with a little salt and black pepper. Mix well by hand, roll in to a ball and flatten in to a burger patty.
4. Fry the patty gently in a little oil for about fifteen minutes, turning halfway through. Add the pineapple ring to fry for about a minute each side, towards the end of the cooking time.
5. Deep fry the sweet potato fries at a fairly high heat for five more minutes. Drain on kitchen paper, seasoning with salt and the dried ginger.
6. Lay the burger on the bottom of the halved roll, followed by the pineapple. Drizzle with the remaining sweet and sour sauce and close over the roll.
7. Plate the sweet potato fries to serve.

Prep time: 1 hour

Cook time: 45 min

Ready in: 1 hour 45 min

Yields: One serving

• 1 pound (gross weight) potatoes, peeled and roughly chopped
• 1 ounce (quarter stick) butter
• 1 tablespoon cream
• 1 tablespoon freshly chopped parsley (plus extra to garnish)
• 1 garlic clove, peeled and grated
• Salt and white pepper
• ¼ pound ground/minced pork
• Vegetable oil for frying
• 2 eggs, one for frying and one (beaten) for dressing potato cake
• 2 or 3 tablespoons golden breadcrumbs
• Tenderstem broccoli as required to serve

1. Put the potatoes in plenty of cold, salted water and bring to a simmer for around twenty minutes, or until just softened. Drain well and allow to steam for five minutes. Don't neglect this important part or your mash will be watery and soggy.
2. Add the butter and cream to the potatoes, season with salt and white pepper and mash with a hand masher. Stir in the parsley and garlic with a spoon.
3. Roll the potato mix in to a ball and flatten, just like a burger patty. Refrigerate on a floured plate for thirty to forty minutes.
4. Season the pork and roll and flatten to a patty. Gently fry in oil until done, around 7 or 8 minutes on either side.
5. When the burger is turned, beat the first egg in one flat bowl and add the breadcrumbs to a second. Carefully dip the potato patty in the egg and pat on both sides in the breadcrumbs. Repeat this stage for an even coating. Fry the potato cake in the pan with the burger for three or four minutes on either side.
6. Add the broccoli to boiling salted water to simmer for four or five minutes. Drain when ready through a colander.
7. Break the second egg carefully in to a small bowl or cup. Wipe a small frying pan with oil to create a film only and bring to a medium to high heat.
8. Carefully pour the egg in to the centre of the pan. Reduce the heat after about twenty seconds or so, once the egg has started to set. Cook for three or four minutes until the white can be seen to be set all the way up to and around the yolk.
9. Lay the potato cake on a plate and sit the burger on top. The fried egg should be lifted on to the burger with a spatula and garnished with the remaining parsley.
10. Plate the broccoli alongside to serve.