Barbecued pork and veal burgers with the trimmings
“Keeping it simple, Steve Manfredi fires up the barbecue.”
- Mince meat - allow 100g per small or 160g per large burger (see details below)
- 3 cloves garlic
- 1/2 cup of chopped parsley
- salt and pepper
- burger buns
- mushrooms
- onions
- butter lettuce
- mayonnaise
- sliced pickled cucumbers
- tomato, rocket and chilli sauce
It's understandable if you haven't dusted off the barbecue yet, given the recent cold snap, but the warm weather has finally arrived, so it's time to prepare.
Method
Ask your butcher to prepare some mince - a mixture of 50 per cent pork leg, 10 per cent pork belly and 40 per cent veal leg - or use your own recipe. Allow 100g per small and 160g per large burger.
Add 3 minced garlic cloves, 1/2 cup of chopped parsley and salt and pepper to each kilogram of mince. Set up on a table some plates, burger buns, the grilled patties, grilled mushrooms and onions, shredded butter lettuce, mayonnaise, sliced pickled cucumbers and the tomato, rocket and chilli sauce (see the Barbecued vegetables with tomato, rocket and chilli sauce recipe on cuisine.com.au).
Your guests should help themselves.
