Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
1kg basics potatoes, cut into wedges
3 tbsp vegetable oil
3 tsp smoked paprika
40g bread, made into crumbs
1 red onion
50g Italian hard cheese, grated finely
zest and juice of 1 lemon
1 x 500g pack 10% fat pork mince
100g reduced-fat mayonnaise
½ Iceberg lettuce, cut into 5 wedges
1 plum tomato
4 burger buns, halved and lightly toasted
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Bring a large pan of salted water to the boil and preheat the oven to 200°C, fan 180°C, gas 6, with an extra-large baking tray in the oven. Add the potato wedges to the pan, bring back to the boil and cook for 4 minutes. Drain and toss gently with 2 tablespoons of oil, half the smoked paprika and some seasoning to coat. Spread out on the hot tray and cook in the oven for 20 minutes initially.
Meanwhile, put the breadcrumbs in a bowl with 2 tablespoons of water to soften, then grate in half the red onion and add the rest of the smoked paprika, 20g of the cheese and half the lemon zest. Tip in the pork mince and mix everything together well, adding plenty of seasoning. Shape into 4 burgers, about 10cm in diameter. The uncooked burgers can be frozen if you wish.
When the wedges have 5 minutes to go, heat 1 tablespoon of oil in a large frying pan and brown the burgers on a high heat for 2 minutes each side. Turn the wedges over in their tray, then add the burgers at one end. Return the tray to the oven for 10 minutes, then scatter the remaining cheese over the wedges and cook for a final 5 minutes.
Mix the rest of the lemon zest and a squeeze of juice with the mayonnaise and some coarsely ground black pepper. Set aside 4 tablespoons to go in the burgers, then thin down the remainder with a little water to make a dressing. Cut 1 of the Iceberg wedges into shreds, and slice the tomato and the other half of the onion. If you wish, toss the onion with the rest of the lemon juice and a pinch of salt to pickle it lightly. Set aside for the burger garnishes.
Layer up shredded lettuce, red onion, tomato, a burger and a tablespoon of the lemon mayo in each burger bun. Serve with the cheesy wedges and the Iceberg on the side, drizzled with the lemon mayo dressing.
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Tips. Add ¼ to ½ teaspoon Wright's® Hickory Liquid Smoke per pound of ground beef when making hamburgers. If using premade patties, combine ½ teaspoon Wright's® Hickory Liquid Smoke, 1 tablespoon Worcestershire and 1 tablespoon water and brush on burgers before cooking. Broil or cook on grill pan.
Tips. Add ¼ to ½ teaspoon Wright's® Hickory Liquid Smoke per pound of ground beef when making hamburgers. If using premade patties, combine ½ teaspoon Wright's® Hickory Liquid Smoke, 1 tablespoon Worcestershire and 1 tablespoon water and brush on burgers before cooking. Broil or cook on grill pan.
Ground pork is sometimes less expensive than ground beef. We have also had this with ground turkey and ground chicken. Everyone who has had them says that they are moist and flavorful. They are also easy to make!
Pork and beef both have a high-calorie value, potassium, protein, and saturated fat content. Beef has a lot of iron when compared to pork meat. Beef has more Vitamin B12 than pork, while pork has more thiamin.
Pork may be a better choice, then, if you're trying to manage your blood cholesterol levels. At the same time, though, beef has higher levels of minerals like zinc, calcium, and iron and certain vitamins like vitamin B12 and vitamin K, so it can be a healthier choice in some cases.
It's called a pork burger. The only kind of burger whose name doesn't match the kind of meat it's made from is a beef hamburger. A burger made from ground pork is called a pork burger. A burger made from ground chicken is called a chicken burger. A burger made from ground lamb is called a lamb burger.
So if you're looking to add more smoke flavor to your food, then don't wrap it in foil! Instead, try using a smoker box or even just a piece of aluminum foil folded into a little pouch. This will allow the smoke to reach your food and add a delicious smoky flavor.
To figure out how long you need to smoke your meat, you have to take three factors into consideration: the type of meat, the thickness of the meat, and the temperature of the smoker. On average, you will need 6 to 8 hours, but brisket can take up to 22 hours.
Brush liquid smoke on meats like steaks, burgers or even deli meats to add more depth to the flavor. Here's the best way to cook a burger indoors. Liquid smoke is concentrated and often very potent.
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Prep time: 45 mins
