Recipe: Pork and Sage Burgers with Gilmartin's own relish

#ChefsTable This week's fantastic instalment of the BBQ series from chef Nick includes his own family's secret recipe.

Good morning people, sorry I am late.  Busy life, y'know....

Anyway, to business.  We are creating minced pork burgers today.  But with a kicker - my own family recipe for burger relish.

So grab a pen and paper, this is your shopping list:

  • Minced pork
  • One egg (or specifically the white)
  • Breadcrumbs (half a teacup for one burger)
  • Half a white onion, finely chopped or grated
  • Dijon Mustard
  • Worcestershire sauce
  • Fresh Sage

That's the burger.  For the relish you need the following

  • The other half of the white onion
  • Dijon Mustard
  • Worcestershire sauce
  • Tomato Puree
  • Sticky brown sugar

Right, time to get messy.  Set up a mixing bowl, one red and one green chopping board.  We start by finely dicing the onion, and then the Sage.  Fresh sage works best - I grow my own in the back garden.

For each burger you want about a tablespoon of onion and a teaspoon of Sage.  Then a palm-full of minced pork.  Add (per burger) a teaspoon of egg white. Finally add the onion, a teaspoon of Dijon Mustard, Worcestershire sauce and half a cup of breadcrumbs. I prefer to make a batch of about three or four at a time, they mix better that way.

Wash and dry your hands thoroughly.

Now mix the ingredients together into a ball, and pull of enough to fill the palm of your hand.  Twist the palms of your hands in opposing directions to make the patty shape.

Place the finished burgers on a red meat board, until they are ready to be grilled.

Right, that's the burgers, let's move on to the sauce.

This recipe came about in the long hot summer of 1976.  My parents would have a barbecue every Saturday night, with all their friends in the street.  While my dad was figuring out how to open the party seven beer can (google it), my mum would make her tangy tomato relish.

Start with a hot saucepan and a teaspoon of oil.  Add to this half a diced onion.  Sweat this off until it starts to go golden brown.  Add two heaped tablespoons of sticky brown sugar.  Stir it in until it caramelises.  Add a teaspoon of Dijon mustard, a tablespoon of Worcestershire sauce and two tablespoons of tomato puree.  Stir it all together and reduce for a minute.  If it reduces too far, add a tablespoon of water.

Grill your burger until it is golden brown on both sides.  Now toast the burger bun and add a spoon of relish to the underside of the burger.

And that is pretty much it.  Serve with chips or whatever you like.


Words & photos by chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here.