On a cutting board finely chop the parsley, onion and garlic.
In a bowl add the minced pork along with the curry, salt and pepper and mix well. Then add the onion, garlic, breadcrumbs(galette), the worcestershire sauce, the soy sauce and the parsley.
Leave the mixture in the refrigerator for about 1 hour to thickens.
Preheat the oven to 200 degrees.
Shape burgers of 70-80 grams.
Place a frying pan over high heat. Add 2-3 tablespoons olive oil and sauté the burgers on 2 sides or until they have a golden color.
Transfer the burgers to a baking pan with parchment paper and finish in the oven for 15 minutes.
At the same time, finely chop the coriander and the cucumber into slices, pour them into a bowl and add the rocket leaves, the radishes and the cherry tomatoes. Then marinate the salad with olive oil and balsamic vinegar, salt and dry mint. At the end, crumble the feta cheese inside.
Ingredients
For the burgers
600 g minced pork
1 onion, small, finely chopped
1 tsp garlic, finely chopped
2 tbsp parsley finely chopped
1 t.s. curry
40 g breadcrumbs (galette)
1 tsp pepper
1 tbsp soy sauce
1 tbsp worcestershire sauce
2-3 tbsp olive oil
For the salad
1 bunch of coarsely chopped
2 cucumbers
50 g rocket leaves
2 radishes
100 g cherry tomatoes cut in half
50 g feta cheese
3-4 tbsps olive oil
2-3 tbsps balsamic
Salt
1 tsp dry mint
Method
For the burgers
On a cutting board finely chop the parsley, onion and garlic.
In a bowl add the minced pork along with the curry, salt and pepper and mix well. Then add the onion, garlic, breadcrumbs(galette), the worcestershire sauce, the soy sauce and the parsley.
Leave the mixture in the refrigerator for about 1 hour to thickens.
Preheat the oven to 200 degrees.
Shape burgers of 70-80 grams.
Place a frying pan over high heat. Add 2-3 tablespoons olive oil and sauté the burgers on 2 sides or until they have a golden color.
Transfer the burgers to a baking pan with parchment paper and finish in the oven for 15 minutes.
At the same time, finely chop the coriander and the cucumber into slices, pour them into a bowl and add the rocket leaves, the radishes and the cherry tomatoes. Then marinate the salad with olive oil and balsamic vinegar, salt and dry mint. At the end, crumble the feta cheese inside.
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