Preparation: 20 minsCooking: 10 minsServes: makes two large burgers
For the mash:
- 250g potatoes, desiree or maris piper are good for mash
- 75g butter
For the sausage burger:
- 250g minced pork
- half an onion, finely chopped
- three cloves of garlic, crushed
- 10g parsley, chopped
- three tsp sage, chopped
- one small egg
- 30g breadcrumbs, preferably fresh
- salt and pepper to taste
- flour for dusting
Peel the potatoes and cut into large chunks. Cover with cold salted water, bring to the boil and simmer until soft. Put through a potato ricer or mouli legume to mash - only use a masher if you don't have anything else. Add the butter in pieces and mix well. Season then chill in the fridge.
Make the burger mix by combining all the ingredients in a bowl then put in the fridge to chill.
After 25 minutes when the mash is cold and firm you can assemble the burgers.
Shape a quarter of the burger mix into a pattie and make a well as wide as possible in the middle, without breaking the sides.
Take a spoonful of mash and place in the well.
Take another quarter of burger mix, place over the top of the mash and burger and shape into the finished pattie.
Dust both sides lightly with plain flour and refrigerate until needed. Brush with oil before grilling.
Serve with Stella Artois.
Supplied by Interbrew