Yesterday was National Burger Day (apparently) and I had the lovely Phil Dukes over for dinner and Doctor Who so I opted to cook burgers. (We watched Black Orchid and The Awakening – a plethora of Peter Davison, possibly influenced by the fact that we’re going to see Janet ‘Tegan’ Fielding at the weekend!) I got this recipe from the book Spice Up Your Life that I got for my birthday. It’s a nice recipe, could’ve been a bit spicier with the addition of a bit more Cajun seasoning and I, obviously, didn’t barbecue them, I cooked them in a ridged frying pan which I seldom use. The burgers were a little sloppy in consistency but they held together during the cooking. Wrapping them in bacon certainly helps to keep them together, although I misread the instructions and only wrapped them in one slice rather than two. Hey ho – you live and learn!
Makes 2 large burgers
125g of sweet potato, cut into chunks
250g of pork mince
½ an apple, peeled, cored and grated
½ an onion, grated
2 teaspoons of Cajun seasoning
1 tablespoon of chopped, fresh parsley
4 back bacon rashers
2 tablespoons of olive oil
Cook the sweet potato in boiling water for 15 minutes or so until tender.
Drain well, mash and set aside to cool.
Place the minced pork in a bowl with the grated apple and Cajun seasoning. Add the mashed sweet potato and grated onion, along with the chopped coriander and salt and black pepper to taste.
Mix together well and shape into two burgers. Cover and leave to chill in the fridge for an hour.
Wrap each burger in two bacon rashers in a criss-cross fashion.
Heat the olive oil in a ridged frying pan and cook the burgers for about 5 minutes on each side until cooked through.
Serve with chips, salad and a lightly toasted ciabatta roll.