Serves 4
40 min
BBQ Pork & Nectarine Burger
Recipe GLPR6e4ce5b60ca5b8
Juicy pork burgers infused with fennel, sage, and garlic, grilled to perfection and topped with caramelized nectarines, basil-lemon mayonnaise, fresh rocket, and crispy shallot rings. A delightful sweet-savory combination perfect for summer grilling.
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Ingredients
250g ground pork
2 shallots, 1 finely chopped and 1 finely sliced into rings
1 tsp fennel seeds
3 garlic cloves, crushed
6 sage leaves, finely chopped
Large pinch of chilli flakes
3 tbsp light brown soft sugar
2 tbsp vegetable oil
2 tbsp apple cider vinegar
2 ripe nectarines, stoned and cut into 8 wedges each
4 burger buns, split
30g rocket (arugula)
150g garlic mayonnaise
20g fresh basil
1 lemon, zested and juiced
Sea salt and black pepper to taste
Directions
Prepare the basil mayonnaise by adding the garlic mayonnaise, basil, lemon zest, and 1 tbsp of the lemon juice to a food processor or blender. Blitz until smooth and well combined, scraping down the sides as needed. Taste and adjust seasoning with salt and pepper, adding more lemon juice if desired. Cover and refrigerate until ready to serve.
In a large bowl, combine the ground pork with the finely chopped shallot, fennel seeds, crushed garlic, chopped sage, chilli flakes, 1 tsp sea salt, ½ tsp black pepper, 1 tbsp of the brown sugar, and 1 tbsp of the vegetable oil. Mix thoroughly with your hands until all ingredients are evenly distributed. Divide the mixture into 4 equal portions, shape into balls, then gently press each into a patty roughly ¾ inch thick. Place on a parchment-lined tray and chill for at least 15 minutes or up to 24 hours.
In a non-metallic bowl, whisk together the remaining brown sugar, apple cider vinegar, and a generous pinch of salt until the sugar dissolves completely. Add the nectarine wedges and toss gently to coat evenly in the mixture. Let sit while preparing the grill.
Preheat a barbecue grill (gas or charcoal) to medium-high heat. If using charcoal, wait until the coals are ashen in colour. Lightly brush the grill grates with the remaining vegetable oil. Place the nectarine wedges directly on the grill and cook for 3–4 minutes total, turning occasionally and basting with any remaining vinegar-sugar liquid from the bowl, until the nectarines are caramelized and tender. Transfer to a plate and keep warm.
Place the pork patties on the grill and cook for 3–4 minutes on each side until golden brown and the internal temperature reaches 160°F (71°C). During the final minute, place the burger buns cut-side down on the grill and toast until lightly golden.
Assemble the burgers by spreading basil mayonnaise on the bottom half of each toasted bun. Layer with a cooked pork patty, several caramelized nectarine wedges, a small handful of fresh rocket, and a few sliced shallot rings. Top with the remaining bun half and serve immediately.
