Saturday, September 3, 2011

Melting Middle Pork Burgers - Best of Irish Cookalong

I've skipped quite a few of the Irish Foodies Cookalongs this summer, generally due to being out or away when they happened... you'd think I had a glittering social life!  This one really interested me though because it's all about the Best of Irish.  It would be so easy to throw together a plate of bacon and cabbage or an Irish Stew (although not a coddle, please not a coddle) but I wanted to make something that brought together fantastic Irish ingredients to make a dish that anybody could make and eat.

So, I had some gorgeous minced pork from James Whelan Butchers in Clonmel, some vintage cheddar from Newmarket in Co. Cork, a red onion from my parent's garden, marjoram and sage from my windowsill and some Donegal Rapeseed Oil.  It doesn't sound much when you put it like that, but it all came together to make the most succulent, aromatic burgers which then reveal a molten cheese centre when you cut into them.  I fry them first to get some colour on them, then bake them in the oven for 15 minutes to make sure they're cooked through.

You'll love them, your kids will love them, your friends will love them...

Melting Middle Pork Burgers (makes 6)

400g Pork Mince
2 tsp Marjoram, finely chopped
1 tsp Sage, finely chopped
1 tsp ground black pepper
1 tsp salt
50g Cheddar, cut into 6 x 2cm square cubes
2 tbsp Rapeseed Oil

Preheat your oven to 180c/Gas Mark 5.

In a large bowl, mix the pork, herbs & seasoning together.  I am very lazy & use disposable gloves - it's cleaner & tidier!

Form the pork mix into 6 evenly sized portions, flatten out slightly and place a square of cheese in the middle.

Gather the pork around the cheese and form into a patty shape.

Heat the oil in a pan and fry the burgers on a medium heat until browned on both sides (this will take about 4 minutes).

Now put the browned burgers into an ovenproof dish and bake for 15 minutes.

Serve with whatever your heart desires.  We had them with panfried gnocchi and a sour cream dip, but they're fabulous with salad, vegetable mash, as canapes... whatever makes you happy.


  1. What a lovely way to showcase Irish food. The burgers sound lovely and I am sure the cheese surprise in the middle was delicious!

  2. Am leaving this post open on my screen to drool over it :)

  3. Thanks Mona - I had such fantastic ingredients that I wanted to keep it simple but delicious. They were so tasty and weren't at all dry

    Karen - drool is bad for your laptop!

  4. I love the idea of the cheese melting in the middle - so yum!

  5. Looks yum! I love the gooey cheese in the middle...

  6. Again great step photography! Recipe sounds delicious- love the idea of pork burgers versus beef.

  7. Thanks Lisa (and Sharon & Nora too). I am a huge fan of pork mince - it's a little lighter than beef and takes on flavours really well.