Pork and zucchini burgers with spring onion and cumin
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Unrated
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Prep Time
20 mins
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Cook Time
30 mins
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Servings
4
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Course
Lunch
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Cuisine
Middle Eastern
Pork and zucchini burgers with spring onion and cumin
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Flavour packed pork and zucchini burgers with spring onion and cumin
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Ingredients
- Burger patty
- 500 grams pork minced
- 200 grams zucchini coarsely grated, or courgette
- 40 grams spring onion finely chopped
- 2 egg large or medium, free-range
- 2 Tbsp mint chopped
- 2 Tbsp Coriander chopped
- 1 tsp cumin ground
- 1/2 tsp ground white pepper
- black pepper a few grinds
- 1 tsp cayenne pepper
- 1/2 cup breadcrumbs
- 1 tsp salt
- sunflower oil approx 100 ml for frying
- soured cream dip
- 1/2 cup crème fraîche
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp sumac
- 2 Tbsp olive oil
- 1 tsp mint finely chopped
- 1/4 cup mayonnaise
Instructions
- To make the dip add all the ingredients together and mix until well combined.
- Pre heat the oven to 180C/ 350F.
- Heat some olive oil in a large non - stick frying pan and roll out the burgers to your size preference. Fry in batches until brown on all sides. Transfer to a baking tray and finish off in the oven for 8 - 20 minutes depending on their size.
- Serve warm or at room temperature with the sour cream dip.
- make into burgers or mini sliders with sliced red onion and lettuce (optional)
Notes
- Store leftover burgers in the fridge for up to 5 days. Freeze them if you want to store for longer.
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