Mini Pork burgers with an apple chutney and rocket salad

Serves 4


500gr New Zealand pork mince
1 garlic clove – crushed
1 beaten egg
Salt and pepper
Rocket leaves
Apple chutney
Small bread rolls (Mini bagels or similar)
Olive oil – good quality
Splash of quality cider vinegar


Combine the pork mince with the garlic, beaten egg, salt and pepper, adjust seasoning as required.

Mould mince mixture into small patties pressing firm to create even portions.
Heat a suitable sized pan, add a splash of good olive oil. Place in the burger patties and cook well to a golden brown.

Place buns under a hot grill and toast. Remove when cooked and drizzle with a good olive oil.

Dress the rocket leaves with a little cider vinegar, olive oil and salt and pepper. Assemble the burgers and serve with a warmed apple chutney. Devine.

Apple chutney

3 apples – cored and diced
1 small onion finely chopped
4 Tbsn brown or raw sugar
4 Tbsn sultanas
¼ Tspn cinnamon powder
2 Tbsn Cider vinegar


Combine all of the ingredients together in a suitable sized pan with a little water to assist in the cooking process. Bring to a simmer and reduce until thickened. Adjust seasoning as required with more or less spice and vinegar. A sweet sour taste is ideal but a personal preference.


Mini Pork burgers


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