But the burger I love the most right now is that one up there. A spiced mini pork burger perched on a bed of cucumber mayonnaise. Wearing a little hat of sauteed mushrooms and fresh tomato, served with warm potato wedges. I'm telling you, the husband and I were in food heaven this weekend, shoveling these into our mouths.
For the pork sliders
1tbsp garlic granules
1 ripe tomato, sliced
7 medium sized chestnut mushrooms, sliced
250g lean pork mince
salt and pepper
low calorie cooking spray for frying
drizzle Worcestershire sauce
For the cucumber mayonnaise
1/2 ripe cucumber, finely diced
1tbsp lemon pepper
2tbsp dried mint
2tbsp fat free Greek yogurt
4tbsp fat free mayonnaise
Potato wedges to serve, although not shown in photos.
All right, let's cook:
For the pork sliders, combine the garlic, cumin, oregano and a little salt and pepper with the pork mince. Shape into patties and allow to marinate a few minutes while you prepare the potatoes and the mayonnaise. Once the potatoes are in the oven an the mayonnaise is in the fridge, finish off the sliders by spraying a non-stick pan with a light coating of the cooking spray. Pan fry the burgers over medium-high heat for about 3 minute each side (if you like them slightly pink in the middle). Once the burgers have cooked to your desired doneness, remove them from the pan and allow them to rest. Meanwhile, add a little more spray if necessary and saute the mushrooms in the burger pan until browned.
For the wedges, quarter five or six good-sized potatoes, spray with low calorie cooking spray and bake in the oven at 200C for about 20 minutes or until done. While still hot, season with salt and rosemary.
For the mayonnaise, whisk together the Greek yogurt and the mayonnaise. Salt the cucumber cubes and add to the yogurt and mayonnaise mix along with lemon pepper, mint and parsley. Taste and adjust seasonings as needed. Cover and refrigerate until time to assemble the sliders
To assemble, spoon some of the mayonnaise on the bottom bun, top with a burger, mushrooms, a tomato slice and the top of the bun. Serve with wedges and the remaining mayo as a dipping sauce.