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Pork and zucchini burgers with spring onion and cumin

Flavour packed pork and zucchini burgers with spring onion and cumin

Prep Time
20 mins
Cook Time
20 mins
Servings: 4
Course: Lunch
Cuisine: Middle Eastern

Ingredients

  • Burgers
  • 500 grams minced pork
  • 200 grams zucchini / courgette coarsely grated
  • 40 grams spring onoins finely chopped
  • 2 large or medium eggs - free-range
  • 2 Tbsp chopped mint
  • 2 Tbsp chopped coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground white pepper
  • a few grinds of black pepper
  • 1 tsp cayenne
  • 1/2 cup breadcrumbs
  • 1 tsp salt
  • aprox 100ml sunflower oil for frying
  • soured cream dip
  • 1/2 cup Creme Fraiche
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp sumac
  • 2 Tbsp olive oil
  • 1 tsp finely chopped mint
  • 1/4 cup mayonnaise

Instructions

    Cup of Yum
  1. To make the dip add all the ingredients together and mix until well combined.
  2. Pre heat the oven to 180C/ 350F.
  3. 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.
  4. Serve warm or at room temperature with the sour cream dip.
  5. 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.