For the 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
Half 397g tin red kidney beans, drained and rinsed, 2 spring onions, finely chopped and1 red chilli, deseeded and finely chopped
2 Chunky (Thick) or 4 Chipolata (Thin) Pork Sausages
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 a fridge for 30 mins
Place on preheated BBQ and cook for the recommended total cooking time. (see below) turning once
Thin Burgers 1-2cm (½-¾”) 8-12 minutes
Thick Burgers 3cm (1¼”) 10-12 minutes
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 both burgers and sausages are thoroughly cooked to a minimum internal temperature of 700C+ 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 and flavour
Spicy Tomato Dip:
Mix together 60ml (4tbsp) of tomato ketchup and English mustard and add a mixed salad and flavoured breads.