Pork Burgers With Fermented Cucumber, Mustard And Dill Recipe
Add this pork burger with Fermented cucumber to your regular barbecue repertoire. The patties are flavoured with toasted fennel seeds, garlic and Dijon mustard, which are cooked until golden and caramelised.
- 600g of pork mince, ideally 20% fat
- 1 tsp fennel seeds, toasted and lightly crushed
- 1 tsp Dijon mustard
- 1 garlic clove, finely grated
- 1 tbsp of finely chopped parsley
- 1/2 tsp smoked paprika
- unsalted butter, for buttering
- 4 brioche burger buns, sesame or plain, sliced in half
- 2 tsp wholegrain mustard, or more to taste
- 4 tbsp of mayonnaise
- 1 handful of soft lettuce leaves
- 20 slices fermented cucumber
- 4 sprigs of dill
- Make the fermented cucumber at least 5 days before you want to make the dish (or use shop-bought if you prefer)
- For the pork burger patties, place all the ingredients in a large bowl with a pinch of sea salt and black pepper. Mix gently until just combined, being careful not to overwork it
- Divide into 4 equal portions and shape into patties slightly wider than the buns. Chill for 20 minutes to firm up. If you want to test the seasoning, fry off a small portion, taste and adjust the seasoning, as needed
- Preheat a griddle pan on a medium-high heat (or light a charcoal barbecue for direct cooking on a medium-high heat, if you have it)
- Cook the patties for 4-5 minutes on each side, until caramelised on the outside and cooked through but still juicy, using a cooking weight to help cook the patties evenly and get good caramelisation. If using a barbecue, move the patties to the cooler area of the grill if they're colouring too quickly and cook with the lid down, if available. Set aside on a clean tray to rest briefly before serving
- Meanwhile, butter the cut sides of the brioche buns and toast in the pan or on the grill, until golden and crisp
- To serve, spread the burger bases with the wholegrain mustard and the lids with mayonnaise. Layer the base with the lettuce, then place the pork patties on top. Drain the fermented cucumbers lightly and arrange them over the pork. Scatter over fresh dill fronds and put the lids on. Serve with extra fermented cucumbers, if you like
Fermenting the cucumber to add to the burger not only develops sharp fizz and funky acidity that pairs fantastically well with rich and fatty pork, but it also means you have endless possibilities at your fingertips to use in other dishes. For more chefs' tips on fermenting, explore our how to ferment vegetables guide, which explains the whys and wherefores of lacto-fermentation and provides inspiration and recipes for kimchi, sauerkraut, fermented chilli sauce and more.
For the pork burger patties, place all the ingredients in a large bowl with a pinch of sea salt and black pepper. Mix gently until just combined, being careful not to overwork it
Divide into 4 equal portions and shape into patties slightly wider than the buns. Chill for 20 minutes to firm up.
If you want to test the seasoning, fry off a small portion, taste and adjust the seasoning, as needed Preheat a griddle pan on a medium-high heat (or light a charcoal barbecue for direct cooking on a medium-high heat, if you have it) Cook the patties for 4-5 minutes on each side, until caramelised on the outside and cooked through but still juicy, using a cooking weight to help cook the patties evenly and get good caramelisation.
If using a barbecue, move the patties to the cooler area of the grill if they're colouring too quickly and cook with the lid down, if available. Set aside on a clean tray to rest briefly before serving To serve, spread the burger bases with the wholegrain mustard and the lids with mayonnaise.
Layer the base with the lettuce, then place the pork patties on top. Drain the fermented cucumbers lightly and arrange them over the pork. Scatter over fresh dill fronds and put the lids on.
Serve with extra fermented cucumbers, if you like
