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Pork, Sage and Onion Burgers, and Beef and Gorgonzola Burgers

Once you've made your own burgers, you won't want to buy them – they're so simple to make with pork being the lighter option

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  • Makes 4 beef, 4 pork

  • Prep time 15 mins

  • Cooking time 20 mins

  • Total time 35 mins

  • Skill level Easy

  • Calories 456-280 per serving

  • Freeze yes
  • Prepare ahead yes

Ingredients

for the Pork, sage and onion burgers

  • 500g (1lb 2oz) pork mince
  • 1 heaped tbsp chopped sage leaves
  • 2½tbsp wholegrain mustard
  • 1 very large onion, grated
  • 3tbsp breadcrumbs
  • 1 garlic clove, crushed
for the Beef and Gorgonzola burgers
  • 500g (1lb 2oz) beef mince
  • ½ beaten free-range egg
  • 2tsp oregano
  • 1 garlic clove, crushed
  • 1 red onion, grated
  • 125g (4½oz) Gorgonzola, in chunks
  • 2tbsp breadcrumbs

Preparation

Whether you’re looking for a great pork mince recipe or something different to do with your beef mince, these homemade burgers are the perfect recipe to try this week. Delicious and easy, they’re a great way to feed a crowd and can be easily cooked on the barbecue or in the pan and oven.

Pork, sage and onion is a classic flavour combination and works so well in burger form. Adding wholegrain mustard gives these burgers that extra depth of flavour too.

For the beef burgers, red onion, garlic and oregano create a wonderful mix of flavours that really come out on the barbecue. Adding in some chunks of Gorgonzoa cheese to the mix adds an extra special level of taste too.

This burger recipe makes enough burgers for eight people, so it’s a great one to try next time you’re having friends over for a barbecue.

HOW TO MAKE PORK, SAGE AND ONION BURGERS AND BEEF AND GORGONZOLA BURGERS

  1. Combine all the ingredients for either the pork or the beef burgers and season well. Form into 4 burgers with dampened hands. Cook on the barbecue for around 10 minutes a side or brown on a griddle pan then transfer to a baking sheet and bake in a hot oven (200 C, 180 C fan, 400 F, gas 6) for 15 minutes.