Love pears? Love Pork? Combine them together for a lovely autumnal dish.
- 1 x 500g pack pork mince
- 1 small pear cored and grated
- 2 tbsp olive oil plus extra 1 tsp
- 2 onions halved and roughly chopped
- 1/2 tsp soft light brown sugar
- 150 ml vintage cider or apple juice
- 4 brioche buns split horizontally
- 4 tbsp light mayonnaise
- 50 g wild rocket plus extra to serve
- Combine the pork mince and grated pear in a bowl. Season with salt and pepper. Divide into 4 and shape into burgers with wet hands.
- Put 2 tbsp olive oil in a frying pan set over a medium heat. Add the onions with a pinch of salt and cook for 10 minutes, stirring often, until deeply golden in places and softened. Add the sugar and the cider or apple juice, turn the heat up to high and continue to cook, stirring occasionally for 10 minutes or until the liquid has all evaporated and the onions are sticky and golden.
- If using a barbecue, make sure the coals are white-hot with no trace of flame. If using a griddle pan, put over a high heat until smoking hot. Lightly rub the remaining 1 tsp olive oil over the burgers. Put the burgers directly onto the bars or in the pan and cook for 3 minutes on each side.
- Flip over and cook for another 3 minutes or until the burgers are well-marked and the pork cooked all the way through. If they are colouring too much, move them to a cooler part of the barbecue or turn the heat under the griddle pan down. Remove to a plate to rest.
- Meanwhile, toast the cut sides of the buns on the barbecue bars or in the griddle pan for 1-2 minutes, until lightly browned.
- Spread mayonnaise over the bun bases and top with rocket leaves. Add a burger and a generous spoonful of onions, serving any leftover onions alongside the burgers with some extra rocket.