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.


Recipe: Greek Lamb Burgers

For  the #ChefsTable series during August, our chef is bringing you recipes for the BBQ season - inside or out! Well, you have got to love the British weather.  Always keeping us on our toes.  There I was, with a lovely barbecue menu planned out and it keeps raining.  So, instead, we are going with a barbecue-adaptable menu, which you can use, depending on the weather, with either a grill or al fresco.

We are starting with something I came up with while flicking through old photos of my Malia days.

You need:

  • Minced Lamb
  • One egg
  • Breadcrumbs
  • Freshly chopped mint
  • Garlic powder
  • Gyros spices, if you have any
  • Oregano
  • Cucumber
  • Greek Yoghurt
  • Beefsteak tomato
  • Halloumi cheese (optional)
  • Feta Cheese (optional)

Oh, and a bread cake. (I’m from Yorkshire, and we call them bread cakes, OK?)

Take one big mixing bowl and place it on a dry worktop.  Wash your hands very carefully, between your fingers and right up your wrists.

Per burger you need enough lamb mince to fill the palm of your hand, half an egg white, and a quarter of a teacup of fine, white breadcrumbs.

To this, add half a teaspoon of garlic powder, a teaspoon of finely chopped mint, half a teaspoon of Oregano, and, if you have any, Gyros spices.  These are the same that the Greeks use in their kebabs. If you wish, crumble in some Feta cheese.

Now, kneed it well into a ball, and divide up into burger sized balls, and flatten down on a red chopping board, or a plate. That is your burger sorted.

Next up, you need the Tzatziki.  This will be going inside the bun, under the burger.

Take a cereal bowl, add a teaspoon of chopped mint, a tablespoon of grated cucumber, half a teaspoon of garlic powder.  Now for the shameless product placement - you need Total Greek Yoghurt for the best Tzatziki.  It is thick, creamy and totally delicious.  The rest are like thickened milk by comparison.  Add a good tablespoon and mix it well. Grill your burger until it is brown on both sides.  Lamb is relatively safe to eat medium rare.  After grilling on both sides, add your Halloumi cheese to the top and grill it until it starts to brown at the corners.  Now grill your bun until it, too, is golden brown.  Don't take your eyes off it, they burn very quickly.

Cut a nice thick slice of Beefsteak Tomato.  These tomatoes are the business, you can do so much more with them than standard size tomatoes.

Now, to assemble your burger, spread the Tzatziki over the base.  Place the slice of tomato over this, and then place the burger on top.

That is pretty much all these is to it.  If you like, serve it with chips or a small Greek salad.  Yummy.

That’s it for today, next week, we are doing regular burgers, but with one very special ingredient.  Stay tuned.

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