- 400g pork mince
- 50g white breadcrumbs
- 1 small onion, very finely diced or minced
- 2 level tsp fresh thyme and sage, finely chopped
- Zest of 1 lemon
- A pinch of freshly ground black pepper
- 1 egg
- 1 beef tomato, sliced
- 2 tsp olive oil
- 4 wholemeal rolls, cut in half
- 50g fresh rocket leaves
- 20g creme fraiche, to serve
- 1. Preheat the oven to 180⁰C/350⁰F/Gas 4. Place pork, onion, herbs, lemon zest, egg and black pepper in a bowl and mix well. Shape into four round burgers and set aside. Be careful not to make your burgers too thin as they may dry out during cooking.
- 2. Cook the burgers on a hot, non-stick pan for 15-20 minutes until the meat is cooked well done. Or alternatively you can roast them in the oven for about 20 minutes at 180⁰C. Slice into the centre of one of the burgers to check that they are well done.
- 3. Toast the rolls, place a burger on each bottom half and one slice of tomato, followed by some fresh rocket and a teaspoon of creme fraiche on each to serve. Place bap tops to the side of each burger.
Protein: This is a high protein dish suitable for people on dialysis. If you are not on dialysis you may want to make a smaller burger or restrict other high protein foods for other meals in the day.
Salt: There is no added salt in this recipe making it suitable for all renal patients.
Phosphate/potassium: If you take phosphate binders please remember to do so with this meal. If you are on a low potassium diet we would advise you don't eat potatoes (chips/jacket potatoes/crisps) with this meal. You could serve the burger with couscous, pasta or rice instead of the roll.
Storage: Any leftover burgers should be allowed to cool then be refrigerated and consumed within 2 days.
Cheaper options: Freeze any leftover pork mince on the day of purchase for use in other meals. Dried herbs may be used in place of the fresh. Turkey mince could be used as an alternative lower fat and cheaper meat option.