PORK AND COURGETTE BURGERS

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

PORK AND COURGETTE BURGERS

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