Bramley Apple Burgers with Mustard Mayo

Serves 4


For the cucumber dill pickle:

½ small cucumber

1 tbsp lemon juice

½ tsp salt

2 tsp chopped dill


For the burgers:

1 Bramley apple, grated

400g minced pork

1 garlic clove, crushed

½ onion, finely chopped

80g breadcrumbs

1 egg yolk

1 tsp salt

1 tsp pepper

1 tbsp sunflower oil


For the Dijon mustard mayonnaise:

80g mayonnaise

4 tsp Dijon mustard

1 tsp sunflower oil


To serve:

1 baby gem lettuce

4 toasted buns


  • Finely slice the cucumber, sprinkle with salt and leave in a colander set over a bowl to pickle for 10 minutes whilst you prepare the burger patties
  • Place the grated Bramley in a clean tea towel and squeeze out the excess juice
  • Mix all of the burger ingredients in a large bowl and season with salt and black pepper. Form into 4 patties
  • Heat a non-stick frying pan over a medium heat and fry the burgers in the sunflower oil for 5-6 minutes on each side until cooked through. Alternatively, to barbeque, brush the burgers with a little oil or place on a bed of herbs such as rosemary, thyme or bay leaves to prevent sticking and place onto the barbeque, turning occasionally until cooked through
  • Whisk together the dill, lemon juice and the sunflower oil. Squeeze the cucumber a little to release any excess juices and add to the bowl, stirring to combine
  • Whisk together the mustard and mayonnaise
  • To serve, spread the mayonnaise on the buns, top with the burgers, lettuce and pickled cucumber