Pork, Fennel & Lemon Burger with Darren Gough

Pork Fennel Lemon Burgers with Darren Dough

Pork, Fennel & Lemon Burger with Darren Gough

By: Genevieve Taylor

Grilling with Darren Gough

Cricketing legend, Strictly star and talkSPORT radio presenter Darren Gough is bowled over by Genevieve’s Italian-inspired burgers cooked on our top model the Napoleon Prestige Pro 825.

Prep Time
20 Min
Cook Time
30 Min
Yield
4-6
Difficulty
Easy

Pork, Fennel & Lemon Burger with Darren Gough

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Ingredients

Directions

Photos

Ingredients

Burger:

 

125g

fresh breadcrumbs

75mL

milk

750g

pork mince

75g

freshly grated parmesan

2

eggs

1

lemon zest, finely grated

1 clove

garlic, crushed

2 tsp.

fennel seeds, ground

small bunch

flat leaf parsley, chopped

Salt and freshly ground black pepper

 

Tomato Relish:

 

1 large

red onion, finely chopped

2 tbsp.

olive oil

3 cloves

garlic

½ - 1 tsp.

chili flakes, dried

800g (2 tins)

plum tomatoes, chopped

2 tsp.

red wine vinegar

2 tsp.

granulated sugar, to taste

Salt and freshly ground black pepper

1 large

aubergine, cut into 1.5cm thick discs

2 tbsp.

olive oil

6

ciabatta rolls

handful

rocket leaves

Directions
  1. Add the breadcrumbs to a mixing bowl and pour over the milk. Leave to soak for 10 minutes until the milk has absorbed.
  2. Add the pork mince, parmesan, eggs, lemon zest, garlic, ground fennel seeds, parsley and a generous seasoning of salt and pepper. Mix thoroughly with your hands until evenly combined and shape into 6 evenly sized burgers. Chill in the fridge for an hour to firm up, or leave for up to 24 hours if you like.
  3. To make the relish, add the onion and olive oil to a small saucepan and set over low heat. Fry the onion for 15-20 min, stirring occasionally, until soft and then stir through the garlic and chili flakes and fry for a further minute. Pour in the tomatoes, vinegar and sugar and season well with salt and pepper. Simmer steadily for about 30 mins stirring from time to time, until the relish is rich, thick and spoonable. Set aside to cool.

On the Barbecue:

  1. When you are ready to cook, fire up the barbecue to hot.
  2. Take the burgers from the fridge and brush on both sides with a little olive oil, before cooking the burgers for about 8 minutes on each side. Pork mince can be a little prone to sticking, so don’t try to turn them too early. Test by sliding a fish slice under a corner of one burger - if it comes away easily from the grate and has a deep caramelised crust it’s ready to turn. If it’s a little stuck try leaving it for a further minute or two before turning.
  3. Once the burgers are cooking, brush the aubergine slices with a little more oil, then lay them alongside the burgers, turning them over a few times until they are lightly charred and tender all the way through. Rest the aubergine slices and the burgers on the warming rack.
  4. Toast the rolls, cut sides down for a minute or two.
  5. To serve, add a little rocket to the base of the roll and top with a burger. Add a slice of aubergine, and top with a dollop of relish before adding the lid.
Pork Fennel Burgers

Pork Fennel Lemon Burgers

Genevieve Taylor and Darren Gough

Genevieve Taylor and Darren Gough

Grill Master Darren Gough

Darren Gough, the grill master!

Prestige PRO 825 RSBI

Prestige PRO™ 825 RSBI

GenevieveTaylor
Genevieve Taylor

Live fire and barbecue expert Genevieve Taylor is the author of nine cookery books including The Ultimate Wood-Fired Oven Cookbook and MasterChef: Street Food of the World.

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Pork Fennel Burgers

Pork Fennel Lemon Burgers

Genevieve Taylor and Darren Gough

Genevieve Taylor and Darren Gough

Grill Master Darren Gough

Darren Gough, the grill master!

Prestige PRO 825 RSBI

Prestige PRO™ 825 RSBI