Pork, apricot and fennel burgers

Ingredients

• 6 dried apricots, finely chopped
• ½ fennel, roughly chopped
• ½ onion, roughly chopped
• 2 garlic cloves, peeled
• 2 tablespoons pine nuts, toasted
• 200g minced pork
• A little finely chopped chilli (optional)
• A handful of tarragon, parsley or mint, finely chopped
• Sea salt and freshly ground pepper
• A splash of olive oil

To serve

• 4 burger buns
• A few crisp lettuce leaves

Method

2 of your 5 A Day

• Preheat oven to 180?C/gas mark 6.
• Place the apricots, fennel, onion, garlic and pine nuts in a food processor. Blend until finely minced.
• Combine this mixture with the minced pork, chilli (if using) and the herbs. Season well. Divide the mixture into four and shape into burger patties, squeezing out any excess moisture.
• Place an oven-proof frying pan over medium heat and add a splash of olive oil. Carefully transfer the burger patties to the pan. Sizzle for a few minutes. Gently flip the burgers, pressing them back into shape, if needed. Place the pan in the oven to finish cooking for 20–25 minutes.
• Roasting the burgers this way helps them cook through. Check one of the burgers by inserting a knife into the centre, and checking to make sure the meat looks more white than rosy. If so, they’re done.
• Serve the burgers in a bun with crispy salad leaves, shaved fennel and a dab of chilli jam, or your favourite condiment.

Less Meat, More Veg

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