Leftover Roast Pork Burgers

Leftover Roast Pork Burgers

Roast pork and crackling is surely one of the most delicious things!  Wasting ANY leftovers from the Sunday joint would grieve me.  This recipe is super simple and very quick and completely delicious.  The burgers also freeze very well (make sure they are packed carefully and wrapped in cling film to avoid freezer ‘burn’) but you should freeze them PRIOR to frying and make sure they are thoroughly defrosted before cooking.  This is recommended for preparation in a food processor but it WOULD be possible for you to make a suitable consistency with superfine chopping – will take you a while though!

You will need:

Ingredients

Amount of leftover roast pork
1 small onion, finely chopped
Breadcrumbs  - about a handful
Worcestershire sauce – a few shakes
Fresh or dried herbs -whatever you fancy
Salt and freshly ground pepper
Egg (to bind)
Plain flour (well seasoned)
Oil for shallow frying
Chutney or relish to serve

Equipment

Food processor or mincer (or a good knife if neither is available)
Large bowl
Frying pan
Fish slice

Method

• Prepare the pork by pulsing in a food processor, working through a mincer or by chopping with a knife.  You are NOT looking for completely pulverised to a smooth pate, but it needs to be small enough to allow the mixture to bind together.
• Put the pork in a bowl with all the other ingredients (except flour and relish).  Using your hands (or a spoon if squeamish, but warning, the mixture will not be as well blended or easy to bind) bring the mixture together ensuring it is thoroughly mixed and gradually bring together into a stiff mixture.  If too wet, add a few more breadcrumbs, if too dry, a little more egg.
• Taking a small handful of mixture, form into a ball and dust with flour before pressing into a pattie shape.  Repeat until all mixture is used.
• Refrigerate for a while to firm up the mixture.
• Heat the oil in a frying pan and fry until golden brown (about 3 – 4 minutes each side)

Pork is one of those meats that are simply delicious with any chutney or relish you may have.  These are great served in a bun with a good dollop of the chutney of choice and a simple salad, chips if you are feeling naughty, or even mash and gravy.  Yum!