Lemon Pepper Pork Burgers

Preparation info

  • Difficulty


  • Serves


    as a light meal or part of a

Appears in



By Christine McFadden

Published 2008

  • About

There is just enough pepper here to make itself felt but you could add more if you like.


  • minced pork 500 g/1 lb 2 oz
  • onion ½ small, grated
  • garlic clove 1, very finely chopped
  • lemon finely grated zest and juice of 1
  • freshly ground black pepper 1 tsp
  • cumin seeds 1 tsp, crushed
  • sea salt 1 tsp
  • egg 1, beaten
  • olive oil 1 tbsp, plus extra for frying
  • lemon wedges to serve


Put the pork, onion, garlic and lemon zest and juice in a bowl and mix well with a fork. Season with the pepper, cumin and sea salt, then stir in the beaten egg and the tablespoon of olive oil. Mix thoroughly again.

Divide the mixture into 12 balls, rolling them in the palm of your hand until firm. Flatten into patties about 2 cm/¾ in thick. Arrange in a single layer on a plate, cover with cling film and leave in the fridge for at least an hour, or overnight if necessary.

Heat about 5 tablespoons of oil in a large, heavy-based frying pan. When the oil starts to look hazy, slip the burgers into the pan, in batches if necessary – don’t crowd the pan. Fry over medium-high heat for 4–5 minutes on each side or until golden brown and cooked through. Drain on paper towels and move to a warm serving dish. Serve with plenty of lemon wedges.