Pork creates a deliciously juicy burger and its mild flavour allows the other ingredients to stand out – the boldness of ’nduja, a spicy, spreadable salami, and the sweet, smoky flavour of Tesco Finest Italian scamorza, a mozzarella made in the Puglia region and smoked over beechwood chips. Top with a fresh and crunchy fennel slaw and assemble in a buttery Tesco Finest brioche bun for the perfect summer burger!
Prep 40 min
Cook 20 min
Serves 4
1 tbsp Tesco Finest Sicilian extra virgin olive oil
2 Tesco Finest echalion shallots, thinly sliced
400g Tesco Finest pork mince
30g Tesco Finest ‘nduja
Fine sea salt
100g mayonnaise
1 lemon, juiced
1 garlic clove, finely grated
Pinch sweet smoked paprika
4 Tesco Finest brioche burger buns
120g Tesco Finest Italian smoked scamorza mozzarella, thinly sliced into
four rounds
For the fennel salad
1 fennel bulb, thinly sliced
Pinch chilli flakes
1⁄2 tbsp olive oil
1 small lemon, juiced
100g Tesco Finest sundried tomatoes with basil, roughly chopped
Handful fresh basil, chopped
Suggested wine pairing
Piccodoro nero d’avola
Heat the oil in a large frying pan. Add the shallots and fry over a low heat with a pinch of salt for 12-15 minutes or until softened. Set aside to cool.
Tip the pork mince into a large bowl with the shallots, ’nduja and half a teaspoon of fine sea salt. Mix everything together by squishing with your hands. Set aside in the fridge until needed.
In a large bowl toss together the fennel, chilli flakes, olive oil and some salt. In a separate bowl mix the mayonnaise, garlic, lemon and the smoked paprika.
Heat a non-stick frying pan over a medium-high heat. Divide the meat into four balls. Put two in the pan and cover each with a square of parchment, then weigh down with something heavy like a skillet pan. Fry over a high heat for 2 minutes on each side. Take off the parchment, add the cheese on top of the burgers, lower the heat, put a lid on the pan and cook for 1-2 minutes, or until the cheese is melted. Remove from the pan and repeat with the remaining pork balls.
Split the buns open and fry them, cut-side down for a minute or two in the oil left in the pan. Just before serving, toss the lemon juice and sundried tomatoes with basil into the fennel slaw. Fill each bun with a dollop of garlic mayonnaise, a burger and the fennel slaw.
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