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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Fire up the barbecue for a family favourite – these burgers are extra-tasty thanks to succulent New Zealand Pork
1 egg, beaten lightly
1 cup (70g) fresh breadcrumbs
1 shallot, chopped finely
1 Tbsp seeded mustard
2 Tbsp finely grated parmesan
1 tsp dried oregano
1 tsp fennel seeds, crushed
4 slices NZ Bacon
4 burger buns, halved
2 tsp extra virgin olive oil
Store-bought aioli or mayonnaise
4 lettuce leaves
2 tomatoes, sliced thinly
Store-bought relish
Lebanese cucumber, thinly sliced
PEACH & RED ONION PICKLES
½ tsp mustard seeds
¼ cup (55g) caster sugar
¼ cup (60ml) apple cider vinegar
½ tsp salt flakes
2 large firm peaches, thinly sliced
1 small red onion, thinly sliced
1 egg, beaten lightly
1 cup (70g) fresh breadcrumbs
1 shallot, chopped finely
1 Tbsp seeded mustard
2 Tbsp finely grated parmesan
1 tsp dried oregano
1 tsp fennel seeds, crushed
4 slices NZ Bacon
4 burger buns, halved
2 tsp extra virgin olive oil
Store-bought aioli or mayonnaise
4 lettuce leaves
2 tomatoes, sliced thinly
Store-bought relish
Lebanese cucumber, thinly sliced
PEACH & RED ONION PICKLES
½ tsp mustard seeds
¼ cup (55g) caster sugar
¼ cup (60ml) apple cider vinegar
½ tsp salt flakes
2 large firm peaches, thinly sliced
1 small red onion, thinly sliced
Combine mustard seeds, sugar, vinegar and salt together in a small saucepan over high heat. Bring to the boil.
Place peaches and red onion in a small heat-proof bowl. Pour over heated pickling liquid and allow to cool.
Combine NZ Pork mince, egg, breadcrumbs, shallot, mustard, parmesan, oregano and fennel in a medium bowl. Season and mix well to combine.
Divide mixture into 4 portions and shape into patties.
Heat barbecue on high. Cook NZ Bacon until golden and crisp. Set aside. Place bun halves, cut-side down, on the grill for 1 minute or until golden and toasted.
Lower heat to medium-high. Lightly brush patties with oil and cook for 3-4 minutes each side or until charred and cooked through.
Set aside to rest.
To assemble, spread aioli on the base of each bun. Top with lettuce, tomatoes, NZ Bacon, patty, pickles, relish and cucumber.
Fire up the barbecue for a family favourite – these burgers are extra-tasty thanks to succulent New Zealand Pork
500g NZ pork mince
1 egg, beaten lightly
1 cup (70g) fresh breadcrumbs
1 shallot, chopped finely
1 Tbsp seeded mustard
2 Tbsp finely grated parmesan
1 tsp dried oregano
1 tsp fennel seeds, crushed
4 slices NZ Bacon
4 burger buns, halved
2 tsp extra virgin olive oil
Store-bought aioli or mayonnaise
4 lettuce leaves
2 tomatoes, sliced thinly
Store-bought relish
Lebanese cucumber, thinly sliced
PEACH & RED ONION PICKLES
½ tsp mustard seeds
¼ cup (55g) caster sugar
¼ cup (60ml) apple cider vinegar
½ tsp salt flakes
2 large firm peaches, thinly sliced
1 small red onion, thinly sliced
Combine mustard seeds, sugar, vinegar and salt together in a small saucepan over high heat. Bring to the boil.
Place peaches and red onion in a small heat-proof bowl. Pour over heated pickling liquid and allow to cool.
Combine NZ Pork mince, egg, breadcrumbs, shallot, mustard, parmesan, oregano and fennel in a medium bowl. Season and mix well to combine.
Divide mixture into 4 portions and shape into patties.
Heat barbecue on high. Cook NZ Bacon until golden and crisp. Set aside. Place bun halves, cut-side down, on the grill for 1 minute or until golden and toasted.
Lower heat to medium-high. Lightly brush patties with oil and cook for 3-4 minutes each side or until charred and cooked through.
Set aside to rest.
To assemble, spread aioli on the base of each bun. Top with lettuce, tomatoes, NZ Bacon, patty, pickles, relish and cucumber.
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