PORK BRUNCH BURGERS

When my son is working the night shift the arrangements regarding meals can be a trifle peculiar,for example we never have a roast on his working Sunday;instead I usually do something simple and quick like these tasty burgers.

1lb minced lean pork
1 cup wholemeal bread crumbs
teaspoon of ground coriander
pinch of nutmeg
1 teaspoon of onion salt
fresh ground black pepper to taste
4 sun dried tomatoes finely chopped. The ones in oil are the best.
1 tablespoon of the tomato oil.
1 tablespoon of fresh lemon thyme chopped


Place all the ingredients in to a bowl and squash and squeeze them together until they look like sausage meat. Divide in to six equal pieces and shape in to burgers making sure that they are flat on both sides.
Cover with cling film and refrigerate for at least half an hour.
Cook on a hot griddle of in a frying pan for eight minutes each side. Serve on a bun with caramelised red onion and a little mustard or home made tomato sauce.

This mixture can also be made in to meat balls in which case fry gently in a little oil until light brown then add the tomato sauce of your choice and serve on a bed of pasta.

Avie's quick Italian tomato sauce (which is nothing like mama used to make)

1 tin of chopped tomatoes
half a tube of tomato purée 1 tablespoon of olive oil
1 teaspoon of Italian seasoning or a tablespoon of a mixture of fresh them,basil.margoram and rosemary.
Ground black pepper
salt
2 cloves of garlic crushed

Put the olive oil in a saucepan and heat, then add the tomato purée,garlic salt and pepper and heat until it is bubbling well. Add the tinned tomatoes and the herbs then simmer until it is reduced by about a third then serve.

While I am on the subject of frying I do most heartily recommend that you purchase a cast iron griddle. Food can be cooked quickly and cleanly and larger quantities and in very little oil. Indeed some things such as scotch crumpets can be cooked six or eight at a time and require to use of no oil what ever.
Mine is a basic one which can be purchased on line for less than twenty pounds and is in daily use. One side is a flat surface for pancakes ,drop scones etc., the other is ridged and does a wonderful job of cooking steaks, butterfly chicken breasts , chops, sausages, burgers of course and any kind of fish including prawns, the list is endless.

Once the griddle has been sealed, an easy process you need never wash it again, mine is ten years old and had never been washed. Cleaning the flat side is a matter of wiping with a dry cloth, the ridged side does occasionally stick a little but again it is easy to clean. When cool simply turn the griddle turn on the gas and allow the residue to burn away. When cool again brush with a stiff potato brush and the job is doe. Cooking on a high heat sterilises the griddle each time it is used, I find mine indispensable.
Just one more thing, do not be tempted to buy a non stick griddle, they are useless and do not last, Buy a cast iron one and
season it your self and it will lat for ever.

Sunday roast this week will be served on Tuesday and is to be roast beef with all the usual trimmings.lovely.