BBQ’ing Pork Burgers & Sausages
Make your own burgers
Take 450g (1lb) lean minced pork and mix together either:
100g (4oz) drained pineapple from can (reserve juice), ½ green pepper, deseeded and finely chopped and 15ml (1tbsp) hoisin sauce.
or
Half 397g tin red kidney beans, drained and rinsed, 2 spring onions, finely chopped and 1 red chilli, deseeded and finely chopped.
- Place chosen set of ingredients into a large bowl, mix thoroughly with mince.
- Divide mixture into 4 or 6, and shape into burgers
- Cover and place in fridge for 30 minutes
- Place on hot preheated BBQ for 10-12 minutes
| Recommended total cooking time on a preheated BBQ | ||
| Thin Burgers | 1-2cm (½-¾”) | 8–12 minutes |
| Thick Burgers | 3cm (1¼”) | 10-12 minutes |
| - Ensure they are thoroughly cooked to a minimum internal temperature of 70ºC+ or when all juices run clear. | ||
Sausage cooking tips
- For the chance to taste a variety of sausages, skewer 4 different varieties on to two or three skewers. Once cooked, cut down middle for a four sausage kebab. NB: If using wooden skewers, ensure they have been pre-soaked to prevent burning.
| Recommended total cooking time on a preheated BBQ | |
| Chipolatas | 8–10 minutes |
| Chunky Sausages | 10-12 minutes |
| - Ensure they are thoroughly cooked to a minimum internal temperature of 70ºC+ or when all juices run clear. | |
- To cook sausages a little quicker pre cook in microwave for 1 minute and then finish off on the BBQ for that ‘just BBQ’d’ look & flavour.
Serve with
Spicy Tomato Dip: Mix
together 60ml (4tbsp) each
of tomato ketchup and
English mustard and then
put a dollop into a crusty
roll, then eat with a
crunchy mixed salad.
