This pork, pesto and parmesan Italian burger recipe by BBQ master Richard Holden is packed with fresh, summery flavours. Pork and parmesan make a great alternative to your usual beef and cheddar, while a thick layer of pesto
Pork Burger Temperatures
For safely cooked pork burgers, ensure the centre of each burger reaches 71 °C.
Pork Burger Recipe
Ingredients
For the burger patties
- 500g pork mince
- 1 red onion, diced
- 1 tbsp garlic puree
- 2 tbsp tomato puree
- 3 tbsp pesto
- Salt and pepper to season
To serve
- Burger buns
- Rocket, washed
- Basil leaves, picked
- Tomatoes, sliced
- Parmesan shavings
Directions
- In a frying pan sweat down the diced onion for 4-5 minutes. Make space in the middle of the pan and add in the garlic and tomato puree and cook for 2-3 minutes before mixing with the onion.
- Tip the onion and garlic into a large bowl and add the pesto, parmesan and seasoning. Leave to cool.
- Once cool add the pork mince to the bowl and thoroughly combine the flavours.
- Divide into 4 portions and shape into burgers.
- Set up your BBQ for 250 °C 50:50 heat and preheat with the lid down.
- Oil the grill using half an onion on a BBQ fork dipped in rapeseed oil. Place the burgers on the BBQ directly over the coals or lit gas burners and close the lid.
- Cook for 2-3 minutes before turning and cooking for a further 2-3 minutes.
- Check the core temperature of the burgers using your Thermapen. For safely cooked pork burgers ensure the centre of each burger has reached 71 °C. Any burgers at 71 °C or higher can be moved to a clean serving plate, while burgers less than 71 °C can be moved to the area of indirect heat and allowed to continue cooking with the lid down until they are checked and have reached the safe internal
- temperature.
- Toast the bread rolls before assembling with the rocket and basil leaves, tomato slices and a few extra parmesan shavings.
