Makes 4 servings.
- 1 lb. 6 oz. ground pork
- 3/4 cup Wensleydale cheese, crumbled
- 2 Tbsp. chives, chopped
- Salt and freshly ground black pepper, to taste
- 2 Tbsp. rapeseed or canola oil
- 1 Tbsp. soy sauce
- 4 burger buns (optional)
- 1 lb. vine-ripened tomatoes
- 1 small red onion, finely chopped
- 1 stick celery, finely chopped
- 1 red chili, seeded and chopped
- 4 Tbsp. red wine vinegar
- 1/4 cup light brown sugar, firmly packed
- 1 tsp. paprika
- 1 tsp. white mustard seeds
To Make the Relish:
Quarter the tomatoes and put into a saucepan with the onion and chopped celery. Add the chili, red wine vinegar and sugar and bring slowly to a boil. Cover and soak for 30 minutes. Stir in the paprika and mustard seeds and cook uncovered for another 15 minutes, stirring until the mixture has a jam-like consistency. Allow to cool.
To Make the Burgers:
Put the ground pork into a large bowl. Crumble in the cheese, add the chives and season with salt and pepper. Using your hands, mix together to make sure the cheese is evenly distributed. Divide into four and with wet hands shape into patties.
Prepare a barbecue or grill pan to cook the burgers. Mix the oil and soy sauce and use to brush the burgers on both sides. Cook for about 5 minutes, turn them over, and if there is any glaze left, brush the burgers on top to keep moist. Cook another 5 minutes.
Cut the buns in half and toast on the grill or under the broiler. Place some salad leaves on the base of the buns, sit the burgers on top, add a dollop of relish and serve with the lid of the bun on top. Pass extra relish separately.
*If cooking the burgers on a grill pan, do not have it searingly hot or they will burn. Cook on a medium heat.