Lemon and pork burgers

Prep time: 15 mins
Cook: 20 mins
Serves: 4

Home-made burgers are often lower in salt than the shop bought alternatives and are easy to make too!

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
35.5g	Carbohydrate
410.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
35.5g	Carbohydrate	410.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

Dig into this fresh and flavourful lemon and pork burger. A family favourite, perfect for a summer barbeque.

Download recipe card

Ingredients

400g pork mince

50g white breadcrumbs

1 small onion, very finely diced or minced

2 teaspoons fresh sage

2 teaspoons fresh thyme

Zest of 1 lemon

Pinch of ground black pepper

1 egg

1 beef tomato

2 teaspoons olive oil

4 wholemeal rolls

50g fresh rocket leaves

20g creme fraiche, to serve

Method

Lemon and pork burgers

Preheat the oven to 180⁰C/Gas 4 if using. Peel and finely chop the onion and herbs. Place the pork, onion, herbs, lemon zest, egg, black pepper and breadcrumbs in a bowl and mix well.

Shape into 4 round burgers and set aside. Be careful not to make your burgers too thin as they may dry out during cooking.

Cook the burgers on a hot, non-stick pan for 15-20 minutes until the meat is cooked. Alternatively you can cook them in the oven for about 20 minutes at 180⁰C. Slice into the centre of one of the burgers to check that they are fully cooked to well done.

Halve and toast the bread rolls, place a burger on each bottom half and one slice of beef tomato, followed by some fresh rocket and a teaspoon of crème fraiche on each to serve.

Food Facts

Carbohydrate

The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment.

Phosphate/potassium

The quantity of meat and egg in the portion size recommended also keeps the phosphate per portion low. If you have been prescribed a phosphate binder ensure you take them with this dish. As there is only a small portion of salad with each burger this keeps the potassium content low.

Protein

This is a high protein dish suitable for people on dialysis. If you have been advised to reduce your protein intake try making a smaller burger or restrict other high protein foods for other meals in the day.

Gluten free

Gluten free: Use gluten free breadcrumbs or make your own. Serve with a gluten free roll or a gluten free pasta salad.

Healthier option

If you want to reduce the amount of fat you eat turkey mince can be used as a lower fat alternative.

Cheaper option

Freeze any left-over pork mince on the day you buy it, for use in other meals. Dried herbs may be used in place of the fresh.

Storage

Any leftover burgers should be allowed to cool, refrigerated and consumed within two days.