Ingredients

• 2 tbsp olive oil
• plus extra to fry the burgers
• 1 small onion
• finely chopped
• 2 garlic cloves
• crushed
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp chilli powder
• 1 tsp pink peppercorns
• crushed
• 600g/1¼lb pork mince
• 200g/6½oz pork fat
• minced
• 1 tbsp chopped fresh sage
• 2 free-range eggs
• salt and freshly ground black pepper
• 4 rings fresh pineapple
• 8 thin slices gruyère
• 2 hamburger buns
• 50g/2oz rocket
• 2 vine-ripened tomatoes
• 100ml/3½fl oz mayonnaise
• 1 tsp chillies
• finely chopped
• onion rings
• to serve

Directions

• In a frying pan
• heat the olive oil and add the onions
• garlic
• coriander
• cumin
• chilli powder and peppercorns. Cook for two minutes on a medium heat.
• Cool the onion and garlic mixture and transfer to a mixing bowl with the pork mince and fat
• sage and eggs.
• Mix well and season with salt and freshly ground black pepper.
• Using your hands
• shape the mixture into four large patties about 2-3cm (1inch) thick.
• In a heavy frying pan
• cook the patties in a little olive oil on a medium heat for three minutes each side or until the meat is cooked all the way through.
• While the burgers are cooking
• preheat the grill to hot.
• Grill the pineapple for a minute
• and then add two slices of gruyère to each ring. Grill for a further 30 seconds
• until the cheese has melted.
• Slice the hamburger buns in half and toast the four halves on both sides.
• To construct the burger
• place a small amount of rocket on each half bun
• followed by slices of tomato
• a pork burger and a cheesy pineapple ring.
• Mix the mayonnaise and the chilli together and drizzle. Serve with onion rings.