Pork, apple and Cheddar burgers

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This dinosaur’s a better veg eater than Bert is at the moment.

I’ve tried faking a meat bolognaise with finely-chopped aubergine and brown lentils (I’ll be eating that for lunch for three days then), puréeing veg into macaroni cheese and offering multiple veg with any meal. Nope. He’s ‘just not that into it,’ he politely points out. I toyed with the idea of grating a mushroom today then slapped myself firmly on the cheek.

Ultimately I want food to be a pleasure for him not a chore, so still-frozen peas and cucumber it is, for now. This burger has grated apple and cheese in, both of which he’d probably eat anyway, but it tastes nicer that way.

It’s enough for four burgers.  I made two and saved the rest for meatballs in four-veg sauce. Mwah-ha-ha-hah.

Makes 4

500g pork mince

1 apple, peeled and grated

50g Cheddar cheese, grated

1 teaspoon dried thyme

Mix together and shape into patties. Burgers shrink so always make them a little bigger than the bun. I make Bert’s Bert-size then trim the bun to fit.

Fry in a little olive oil on a medium heat for about 15 minutes. Check it’s done – no one likes rare pork mince. And tuck in – welcome to the Chinese year of the pig! I’m a pig (literally, Chinese year-wise, and figuratively) so I’m expecting great things.

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