Vickys Pork, Apple & Mustard Burgers, GF DF EF SF NF
Vickys Pork, Apple & Mustard Burgers, GF DF EF SF NF

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, vickys pork, apple & mustard burgers, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Pork, Apple & Mustard Burgers, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Vickys Pork, Apple & Mustard Burgers, GF DF EF SF NF is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook vickys pork, apple & mustard burgers, gf df ef sf nf using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Pork, Apple & Mustard Burgers, GF DF EF SF NF:
  1. Get 750 grams pork mince
  2. Take 1/2 small onion, finely chopped
  3. Take 2 medium eating apples, grated
  4. Take 6 tbsp gluten-free breadcrumbs
  5. Take 6 tsp wholegrain mustard
  6. Prepare 2 tbsp finely chopped parsley
  7. Get dash vegetable oil to bind
  8. Make ready salt & pepper
Instructions to make Vickys Pork, Apple & Mustard Burgers, GF DF EF SF NF:
  1. Preheat the grill / broiler to medium-low
  2. Mix everything together in a bowl. If the mixture isn't sticking together add a touch of applesauce to help it bind or add more breadcrumbs if it's too wet
  3. Take a little ball of mixture, grill off and taste so you can adjust the seasoning for the rest of the mixture. You may like to add extra mustard
  4. Form into 6 patties then put under the grill for 15 - 20 minutes, turning often
  5. Serve in a burger bun with relish and the usual sides or with mashed potatoes and vegetables. Goes great with brown sauce! - - https://cookpad.com/us/recipes/350429-vickys-homemade-fruity-brown-hp-sauce

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