What do you do when it is a Bank Holiday Weekend and the sunshine is out? If I am honest, my immediate thought is I must go and replenish our sun cream stock and what did I do with the kids’ hats? But, I think most Brits would respond that it means that the BBQ comes out. Our kids love a BBQ. I think it is because they are all self-confessed carnivores and would definitely prefer that I didn’t bother making the salad or the vegetarian options. My sister-in-law dropped in for a impromptu visit on Sunday afternoon and she even brought all the stuff for the BBQ including the ingredients for the Pork, Stilton and Apricot burgers I had swirling around my head. All I had to do is actually make the burger recipe with Seb and a salad. Simon manned the BBQ and cooked all the food. An easy afternoon for me!
Now Seb took some convincing to join in, but as soon as I mentioned using his new left-handed kitchen scissors and cracking an egg he was ready to go. This recipe is really simple and the hands-on time is small. They do, however, require chilling before putting on the BBQ or in the oven.
- 500g lean pork mince
- 10 dried apricots
- 150g stilton
- 1 egg
- 2tbsp breadcrumbs (or gluten-free equivalent or even cornmeal)
- 1tsp dried sage (or fresh sage if you prefer)
- Using kitchen scissors chop the dried apricots into small pieces and place in a medium-sized mixing bowl.
- Chop or crumble the stilton and add to the bowl. This cheese is easy to chop with a table knife, but we also found that it could easily be crumbled.
- Open the pork and add to the bowl and mix with your hands.
- Crack the egg in a cup and whisk gently. Add it to the meat mixture and mix again.
- Add the breadcrumbs and thoroughly combine. Season with salt and pepper and add the sage.
- Take a small adult handful or a big child’s handful and shape into burgers. We made 8 medium-sized burgers. Place on a baking sheet lined with greaseproof paper or a silicone baking mat and chill in the fridge for at least 30 minutes before cooking.
- When ready to cook place on the BBQ until fully cooked or in a preheated oven (170ºc). The cooking time will depend on their size. They are cooked when there is no pink meat, the juices run clear, they are steaming hot or 75ºc on a meat probe.
When Seb got round to trying some (the sausages are always his favourite and always get eaten first) he did enjoy it, but not as much as his dad who ate the lion’s share of the burgers over the rest of the weekend!