Slice the pear lengthways as finely as you can.
Toss gently with the salad leaves, a little
drizzle each of extra virgin olive oil and red
wine vinegar, and a pinch of black pepper.
Scrunch the minced pork in your clean hands with a
pinch of seasoning, then shape into a 1cm-thick
patty. Rub with 1 teaspoon of olive oil, then
place in a large non-stick frying pan on a high
heat for 2 minutes, while you halve and toast the
bun alongside, removing it when golden.
Flip the burger, then, after 2 minutes, crumble
the blue cheese next to it to melt. Move the
burger on top of the oozy cheese, jiggle around to
coat, then put it on your bun base.
Stack in as much pear and salad as the bun will
hold, pop the lid on, squash and devour, with any
extra salad on the side.
Originally Submitted
4/13/2019
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