This would be a good meal if you were following the Slimming World diet as I didn’t include a bun but instead served on a bed of lettuce topped with tomatoes and mushrooms. With a side serving of stir fries kale and sweet potato wedges, this meal was really filling and so good for you.
Makes 4-8 burgers
- 450g pork mince
- two garlic cloves, crushed
- 1 red onion, diced finely
- 1tsp dried mixed herbs
- salt and pepper
Add all the ingredients to a bowl and mix together well. Shape into burgers and leave to rest in the fridge for 30 minutes. Grill your burgers until cooked through. Cooking time will depend how thick your burgers are.
I cooked mine on the George Foreman grill and was very surprised at how little water and fat escaped from the burgers whilst they were cooking. I also added some sliced mushrooms to the griddle pan as the burgers were cooking to garnish the burgers with.
To stir fry my kale, I sprayed with Fry Light spray and left to sizzle for five minutes. The kale was still crunchy but not raw. The sweet potato wedges were also sprayed with Fry Light spray and oven cooked for around 25 minutes at 180C.