Tom Kerridge’s recipe for pork burgers with sauce gribiche and burnt onions

No barbecue is complete without a burger, and the garlic seasoning of these pork ones gives a tasty French twist

It’s not a proper barbecue without a burger. This is my porky twist on a beef classic, inspired by great French cooking with a heavy garlic seasoning and finished with the most classic of dressings, a gribiche. Burnt onions are added for a delicious smoky flavour.

Serves 4
For the burger mix
minced pork belly 800g
garlic 3 cloves, grated
cracked black pepper ½ tsp
flat-leaf parsley 2 tbsp, chopped
sage 1 tsp, chopped
dry breadcrumbs 40g
English mustard 1 tbsp
shallots 3, finely diced
salt 1 tsp

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