Low-carb pork burgers
For the ‘buns’
- 8 large portobello mushrooms, each around 9cm/3½in wide
- 2 tbsp light soy sauce
- 2 tbsp caster sugar
- 1 tbsp sesame seeds
For the burgers
- 500g/1lb 2oz pork mince (around 12% fat)
- 2 tsp ground ginger
- 2 tsp onion powder
- 1 tsp garlic powder
- 12 fresh sage leaves (around 10g/⅓oz), finely shredded
- 1 tbsp sunflower oil
- 1 Little Gem lettuce, leaves separated
- 2 large ripe vine tomatoes, sliced
- fine sea salt and freshly ground black pepper
For the mayonnaise
Preheat the oven to 200C/180C Fan/Gas 6.
To make the ‘buns’, remove the stalks from the mushrooms and place cap-side up on a baking tray. Put the soy sauce and sugar in a small pan and bring to the boil, stirring. Remove from the heat and brush the mixture generously over each mushroom. Sprinkle with the sesame seeds. Set aside.
To make the burgers, put the pork mince, ginger, onion and garlic powders, sage and 1 teaspoon of salt in a large bowl. Season with lots of black pepper and mix thoroughly. Form into four balls and flatten into burger shapes – each around 10cm/4in in diameter.
Heat the oil in a large non-stick frying pan and fry the burgers for 4–5 minutes on each side over a medium heat, or until lightly browned and cooked through.
While the burgers are cooking, bake the mushrooms for about 8 minutes or until they are just softened but not collapsing and becoming watery.
To make the mayonnaise, mix all the ingredients together in a bowl until combined.
Divide half the baked mushrooms between four plates, seeded-side down, and top with lettuce leaves and tomatoes. Add a generous spoonful of the mayonnaise and top with the burgers and the remaining buns, seeded-side up. Secure with short wooden skewers and serve.
Serve with a crunchy slaw made from finely sliced red cabbage mixed with a little mayonnaise, finely sliced red onion, finely chopped red chilli, crushed garlic, lime juice and zest, lots of freshly chopped coriander and plenty of ground black pepper.