As the weather starts warming up, it’s almost time to wheel the BBQ out and get cooking Al Fresco! Why not make your own burgers for your first BBQ of the season, as they are far tastier and healthier than shop bought.
This is a winning recipe of mine as it’s Weight Watcher friendly if you use lean pork mince and they taste really delicious. Adding the apple also gives a lovely sweet flavour. You can make these burgers in advance and store in the fridge, which also helps them firm up, until you are ready to cook.
I’ve included my favourite coleslaw recipe below as well which is light, diet friendly and is perfect to serve alongside.
Whenever we do a BBQ, I prep all the food but my husband is in charge of lighting and cooking on the BBQ. There is something very Caveman about watching a man cook food over a real fire but be prepared for every eventuality…..
Other things you might need for a British BBQ
- an umbrella
- plenty of beer of wine for the “Caveman Cook”
- Nibbles eg nuts, cheese, crisps and dips…it might take longer than you think to get the BBQ lit especially when you realise that you have run out of matches!
- insect repellent
- spare sausages (to feed the neighbour’s dog who likes to visit as soon as the BBQ is lit!)
- Lots more wine for the spectators
- a bucket of water in case something goes wrong with the BBQ lighting process!!
Ingredients for the Burgers
500g of lean pork mince
1.5 grated apples
Half a teaspoon of garlic powder
Half a teaspoon of smoked paprika
Method for the Burgers
Using clean hands squeeze all the juice out of the grated apples
Mix the squeezed apple with the lean pork mince in a big bowl
Add the garlic and smoked paprika
Form into about 7 burgers using your hands to press the mixture together
Cover and place in the fridge for a few hours to firm up
When you are ready to cook ( once the coals have died down and the BBQ is not too “fierce” ) , cook on the BBQ for about 5 to 7 minutes on each side until completely cooked through and golden brown. If they start cooking too fast, just move the burgers towards the outside of the BBQ where the the heat is lower and so that they don’t get too much direct heat.
Alternatively, if it rains, fry in a non stick pan for around the same time, turning once to get both sides cooked. The burgers should be cooked all the way through and not pink inside, once they are done.
Serve with salad, baked potatoes and homemade Coleslaw (see below)
To make the Homemade Coleslaw
Mix any combination of grated or sliced red cabbage, white cabbage, apple, carrot and red onion with plain Greek Style yoghurt, fresh lemon juice and mango pickle.
I usually add around 3 to 4 tablespoons of yoghurt to the juice of half a lemon and a teaspoon of mango pickle but make more dressing if you need to. Delicious!