Recipe

Cook the cover - Peach and pork burger with smoky nectarine relish

We've given the classic burger an extra fruity twist.

  • 40 mins cooking
  • Serves 4
  • Print
    Print
We love the versatility of summer stone fruit and exploring the joys of using it in savoury dishes. The aromatic sweetness of the fruit is an uplifting complement to grilled meats, as we show here in this recipe.
A smoky nectarine relish and pickled peaches gives the ideal combination of sweet and salty flavours to this classic burger recipe.
Looking for more burger recipes?

Ingredients

  • 500 grams pork mince
  • 1 egg, beaten lightly
  • 1 cup (70g) fresh breadcrumbs
  • 1 eschalot, chopped finely
  • 1 tablespoon seeded mustard
  • 2 tablespoons finely grated parmesan
  • 1 teaspoon fennel seeds, crushed
  • 1 teaspoon dried oregano
  • 4 slices prosciutto
  • 4 milk or brioche buns, halved
  • 2 teaspoons extra virgin olive oil
  • aioli and thinly sliced Lebanese cucumber, to serve
  • 4 butter lettuce leaves
  • 2 tomatoes, sliced thinly
Smoky nectarine relish
  • 2 large ripe yellow nectarines, chopped
  • 1 eschalot, chopped finely
  • 1 ripe tomato, chopped finely
  • ⅓ cup (75g) caster sugar
  • ¼ cup (60ml) apple cider vinegar
  • 1 teaspoon smoked paprika
Pickled peaches
  • ½ teaspoon mustard seeds
  • ¼ cup (55g) caster sugar
  • ¼ cup (60ml) apple cider vinegar
  • ½ teaspoon salt flakes
  • 2 large firm peaches, thinly sliced
  • 1 small red onion, sliced thinly

Method

  • 1
    To make the relish, combine nectarines, eschalot, tomato, sugar, vinegar and paprika in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar. Reduce heat to low and simmer for 6 minutes, stirring occasionally or until reduced and thickened. Set aside to cool.
  • 2
    To make the pickled peaches, combine the mustard seeds, sugar, vinegar and salt together in a small saucepan over high heat. Bring to the boil. Place the peaches in a small heat proof bowl. Pour over the pickling liquid and allow to cool before refrigerating.
  • 3
    Combine mince, egg, breadcrumbs, eschalot, mustard, parmesan and spices in a medium bowl. Season and mix well to combine. Divide the mixture into 4 portions and shape into patties.
  • 4
    Heat chargrill or barbecue on high Cook the prosciutto slices until golden and crisp. Set aside. Place the bun halves, cut side down on the grill for 1 minute, or until golden and toasted.
  • 5
    Lower the heat to medium high. Lightly brush the patties with oil and cook for 3-4 minutes each side, or until charred and cooked through. Set aside to rest. To assemble, spread the aioli on the base of each bun. Top with lettuce, tomatoes, prosciutto, patty, pickled peaches, pickled red onion, cucumber and relish.

More From Women's Weekly Food