Yields4 Servings
 1 tsp fennel seeds
 1 tbsp olive oil
 1 large onion
 3 large garlic cloves
 2 tbsp finely chopped rosemary leaves
 1 courgette coarsely grated
 500 g pork mince
 Finely grated zest of 1 lemon
 5 tbsp white breadcrumbs
To serve
 1/2 small red onion
 2 large beef tomatoes
 100 g ready roasted peppers, drained and diced
 1 large courgette
 ½ tbsp olive oil
 2 ciabatta rolls
 3 tbsp 0% Greek yogurt
 2 tbsp light mayonnaise
 1 tsp Dijon mustard

Heat a frying pan until hot, add the fennel seeds and toast for 1-2 minutes; grind to a powder; add the olive oil to the pan, add the onion and cook gently for 10 minutes stirring occasionally until softened; stir in the garlic, half the rosemary and the ground fennel and cook for a further 2-3 minutes; remove from the heat and transfer to a bowl


Squeeze the grated courgette with clean hands to remove as much liquid as possible; when the onion mixture has cooled add the pork mince, lemon zest, courgette and breadcrumbs and season generously with salt and pepper; mix well then divide into four and shape into 10cm burgers; cover and chill for 20 minutes or up to a day ahead


Cut the red onion into rings and cut 4 large rounds from 1 tomato; dice the rest of the tomato, put in a small bowl, add the chopped peppers and season with a little salt and plenty of black pepper; using a vegetable peeler, peel the courgette into wide ribbons; toss with the olive oil and the remaining rosemary, season well


Cook the burgers either on the barbeque for 10 minutes each side or in a preheated oven at 220C/Gas7 for 15-20 minutes; cook the courgettes for a few seconds until they begin to char; halve the ciabatta and toast until griddle marks appear


Mix the Greek yogurt, mayonnaise and mustard together and season; spread a little on each bun, top with a slice of tomato and red onion followed by the burger, courgettes and some tomato and red pepper salsa

Shopping cart


No products in the cart.

Continue Shopping