GLAZED PORK AND BACON BURGERS
4 rindless bacon rashers, finely chopped
3 tablespoons coconut oil or good-quality animal fat
1 onion, finely chopped
150 g mushrooms, finely chopped
2 garlic cloves, finely chopped
2 teaspoons finely chopped thyme leaves
1 tablespoon finely chopped
flat-leaf parsley leaves
550 g pork mince
1 teaspoon sea salt
1 teaspoon freshly ground
150 ml Smoky Barbecue Sauce (see recipe XXX)
Salad to serve
Heat a large frying pan over medium–high heat. Add the bacon and sauté for 5 minutes, or until lightly golden. Transfer the bacon to a bowl and set aside.
Wipe the pan clean, then heat 1 tablespoon of the coconut oil or animal fat over medium heat. Add the onion and sauté for 5 minutes until softened. Next, add the mushroom and garlic and cook for 3 minutes until softened. Transfer the onion and mushroom mixture to the bacon and allow to cool completely.
Add the thyme, parsley, pork mince, egg, salt and pepper to the cooled bacon mixture, then mix well to combine. Shape the mixture into ten patties.
Heat a large frying pan over medium–high heat. Add the remaining oil or fat and cook the patties in batches for 3 minutes on each side, or until cooked through. Transfer to a plate and allow to rest for 2 minutes. Whisk any juices in the pan into the smoky barbecue sauce.
Brush the smoky barbecue sauce over the patties to glaze, then serve.
Serve with salad.