Events and Celebrations

  • 500 g (1 lb) rib eye steak, minced
  • 250 g (8 oz) skinless pork belly, minced
  • 1 onion, finely chopped
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons drained capers
  • olive oil, for brushing
  • 4 hamburger buns, halved
  • 2 tablespoons mustard
  • 100 g (3½ oz) shredded lettuce leaves
  • 2 tomatoes, sliced
  • 2 dill pickles, sliced
  • salt and black pepper

Put the beef and pork mince in a bowl with the onion, Worcestershire sauce, capers, salt and pepper. Mix together well, using your hands. Divide the mixture into quarters and shape into 4 even-sized patties. Chill for 30 minutes.

Brush the patties with oil and cook on a hot barbecue for 5—6 minutes on each side until lightly charred on the outside while just cooked through inside.

Meanwhile, toast the buns on the barbecue for 1 minute on each side.

Spread the insides of the buns with a little mustard, fill with the shredded lettuce, patties, tomato slices and dill pickles.

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