Cases of manure contamination are still cropping up see here so it's still important to take care when acquiring supplies. This is especially important in areas where Forefront weedkiller is available.

Garden Direct are offering a range of autumn plug plants

Harrod Horticultural are offering 10% discount 'til 31 August on Harrod Horticultural arches and pergolas quote ARC10 at the checkout. They also offer extra value saver packs of various types of netting

Sunday, May 4

Pork and Rhubarb Burgers

After the success of the pork chops with rhubarb sauce instead of apple I said I was going to try pork and rhubarb burgers. Our butcher makes pork and apple burgers so it didn't seem too far-fetched. Just to get some idea I searched the Internet and actually found this recipe which gave me a starting point. 

I asked the butcher for some minced pork and adapted the recipe as follows.

  • 200g rhubarb ( I hate recipes that call for x number of stick etc. Even medium is a subjective amount)
  • A small onion finely chopped (oops I didn't weigh it but it was about 70-80g)
  • 1 dessertspoon brown sugar (I didn't have any honey)
  • 250 g minced pork
  • 50g old fashioned Scott's porridge oats
  • ¼ teasp each cinnamon, allspice and nutmeg
  • a little oil for frying
  1. The rhubarb and sugar were first stewed to make a stiff sauce. This was set aside to cool.
  2. The onion was lightly fried in a very small amount of oil to soften.
  3. The softened onion was mixed into the rhubarb.
  4. Once the onions and rhubarb were cool, all the ingredients were mixed together.
  5. The mixture was fairly soft and so I floured a board and my hands to shape into 'burger' shapes.( I made six - three slightly smaller ones for me).
  6. The burgers were popped in the fridge to firm up a little
  7. When we were ready for dinner the burgers were fried in oil.



Verdict.
We enjoyed them but Martyn felt that a bit more sugar could have been added. I thought they were quite soft maybe more like meatballs than burgers. Maybe finer oats would have soaked up more of the moisture. Having said that the pork and apple burgers from the butcher are softer than beef or lamb burgers.

Any ideas for adapting the recipe? we were ready for dinner the burgers were fried in oil.


20 comments:

  1. Sue, I looked at your recipe and thought I do the same way meatballs. My recipe is:
    250 g minced pork or beef
    100g porridge oats + half a glass of milk
    ¼ teasp each cinnamon, allspice and nutmeg
    small onion finely chopped
    a little oil for frying

    ReplyDelete
    Replies
    1. It's interesting that we came up with the same thing except for the rhubarb and milk. Maybe I should have made meatballs rather than burgers but I'm not sure what sauce I would accompany them with that would suit the rhubarb.

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  2. Well they certainly look delicious. I'm waiting to see what other rhubarb inventions you come up with now.

    ReplyDelete
    Replies
    1. I did wonder about rhubarb chutney, Jo. Pork and rhubarb sausage would work although maybe a bit faffy filling skins etc.

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  3. A good idea to use rhubarb in savoury dishes. I need to venture out a little beyond crumble I think!

    ReplyDelete
    Replies
    1. Crumble is delicious though CJ and you can vary the topping oats, nuts etc. I haven't made rhubarb crumble muffins yet this year.

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  4. They look good Sue.
    I follow the Nigel Slater method and use bread crumbs to bulk up...... and minced/finely chopped anchovies which bring out the other flavours

    ReplyDelete
    Replies
    1. I'd usually use breadcrumbs David but the bread was too fresh and oats was an easier option. I wonder if less coarse oats would soak up more moisture. I don't like anchovies I'm afraid.

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  5. What a fabulous idea Sue, I might have to give that a go. So unusual, it would make a great talking point at a BBQ. I'm going to ask in work about the link you have been getting at the top of my comment, I seem to remember the Compliance Manager getting something similar last year in his emails.

    ReplyDelete
    Replies
    1. Hope you like them Jo - I don't think you would know that there was rhubarb in there.

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  6. Interesting recipe! We don't eat pork, maybe I will choose on meat. But, I don't know which stuff could substitute the rhubarb, with the similar taste and flavor. It's not easy to find rhubarb here. Thanks for the recipe.

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    Replies
    1. If you ate pork you could use apple as a substitute, Endah but I'm not sure which other meat would go with a fruit base. You could try lamb with mint.

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  7. That sounds an interesting combination, I don't eat meat but may give this a go with quorn mince....xxx

    ReplyDelete
    Replies
    1. It would be interesting to know how that goes, Snowbird.

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  8. We are having roast pork for dinner tonight, and since we don't have any apples with which to make Apple Sauce, Jane has made some Rhubarb Sauce. I'm looking forward to trying this combination.

    ReplyDelete
    Replies
    1. I hope it works for you, Mark.

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  9. What an interesting combination of flavours, I only ate rhubarb in pies, sweet drinks and desserts. It's high time I tried something new :)

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    Replies
    1. Until this year ir was the same for us, Dewberry

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  10. Interesting idea. I've just made chicken with an apricot/orange glaze which was very nice - could work with a rhubarb glaze perhaps. Wouldn't have thought to try it without your post - thanks.

    ReplyDelete
    Replies
    1. Hope the rhubarb glaze works, Patricia

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