Waking up to sun shining through my shutters, walking out of the door without a coat and having lunch breaks at work sitting on the grass instead of cooped up in a canteen – I love this time of the year.
My summer pumps have come out, I have dusted off my sunglasses and I now often opt for the hair-up-do, as I know that bracing the tube in the heat does not do wonders for my locks. However, despite the uncomfortable heat when commuting, I cannot complain about the sunshine because it instantly makes you feel happier, more sociable and confident!
I’ve taken up running again recently, which I find so hard to keep up during the winter months, and it has genuinely been so pleasant to have some time without a phone screen or laptop in my face. In addition I get to enjoy the (relatively) fresh air whilst I make my way around Victoria Park. It has been made even better by the sunshine and blue skies.
Anyways, enough of me rambling on, let’s get down to business.
Pork and red pepper burgers…yes please!
I made this recipe a couple of years ago from ‘Mary Berry Cooks’ and whilst I was trying to find dinner inspo in the supermarket the other day it suddenly popped in my mind!
I didn’t have the book handy but I managed to conjure up a variety of ingredients that I vaguely remembered being in the recipe. All you do is chuck pork mince, roasted red peppers, parsley and a few other bits and bobs into a food processor and there you have it – the perfect burger for a summer night!
I served these up with homemade smoked paprika aubergine and sweet potato fries, but you can enjoy them with anything – fries, salad, bread bun or as meatballs in a pasta!
Makes 8 burgers (suitable for freezing)
500g pork mince
4 slices of roasted red pepper
2 handfuls of breadcrumbs
1 small white onion (diced)
1 clove of garlic (crushed)
2 rashes of bacon (chopped)
Bunch of parsley
Salt and pepper
– Preheat the oven to 200°C fan.
– Heat 1 tablespoon of sunflower oil in a frying pan and sauté the onion, garlic and bacon on a medium heat until onions turn translucent.
– Add the fried ingredients into a food processor along with the pork, peppers, breadcrumbs, parsley and salt and pepper.
– Blitz until all ingredients have been pulsed and it forms a consistent mixture.
– Split the mixture into 8 balls and shape into patties.
– To cook, fry the burgers for about 4 minutes on each side in a frying pan with sunflower oil, they should be slightly browned. (You can also BBQ these if you have one handy!)
– Place the burgers into the oven for an extra 5 minutes on a baking tray to cook through.
– Serve with a side salad or in a bun