Why use Greendale?
No Smoke Without Fire Pork & Nduja Burger
This summertime spin on the old staple ‘burger in a bun’ uses Nduja (a spicy, soft and deeply savoury sausage from southern Italy) to add a delicious kick to classic Greendale pork mince. Makes 4 burgers.
For us, the BBQ is an essential part of summer – we love finding new ways to make the most of fresh meat, fish and veg on the grill! With this in mind, we asked local BBQ legend Si Gill (find him on @nosmokewithoutfire_bbqnpizza) to create some BBQ recipe suggestions for us to try, and the results are delicious. We loved the nduja-stuffed whole trout, were intrigued by the brilliant guacamole recipe tip and will be adding the delicious marinade Si uses for his Cambodian Beef Skewers to our BBQ marinade repertoire!
For the Pickled Onions (this will probably make more than you need, but the onions will keep well, covered, in the fridge for a couple of days):
4 Red Onions, trimmed and peeled
2 tbsp Red Wine Vinegar
1 tsp Runny Honey
A generous pinch of Sea Salt
For the Burgers:
500g Greendale Minced Pork
170g Good Game Nduja
Quickes Mature Cheddar, sliced
4 x St Pierre Sesame Brioche Burger Buns, sliced in half
First, make your pickled onions. Cut the trimmed and peeled onions in half, then slice as thinly as you can. Transfer the slices to a mixing bowl and add the vinegar, honey and salt, then use your hands to ‘scrunch’ everything together until well combined. Cover the bowl and leave to pickle for at least half an hour. Next, light the BBQ and leave it until the charcoal is ready to cook over – you can get on with the burgers while you wait. To make the burgers, line a tray or plate with greaseproof paper, then put the pork mince and the Nduja into a large mixing bowl and stir together until really well combined. With clean hands, shape the mixture into 4 burgers, then lie them on the paper-lined tray, cover and refrigerate until the BBQ is ready.
When you’re ready to cook, take the burgers out of the fridge, place them directly on the clean grill and cook for 6-8 minutes per side, turning when grill marks appear, until they are nicely browned and any juices run clear. When you have turned the burgers, top them with the sliced cheese so that it melts while they finish cooking. You can also toast the brioche halves at this point if you like (they won’t need long), transferring them to serving plates as soon as they’re ready.
To serve, spread the insides of each bun with garlic mayo, then put a cooked burger on to the bottom half of each bun. Drain any liquid from the pickled onions, then pile them over the top of the cheesy burgers, before topping off the lot with the other half of the brioche bun.
Get in touch
Come and see us
Mon-Sat 8am-10pm | Sun 8am-9pm
- 01395 232836