Iberico Pork Burgers with Smoky Red Pepper Relish
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Feeds 1 - 2 people 
Prep time 5m
Cook time 20m
Description
These Iberico pork burgers are full of the rich flavour of this outstanding meat. Iberico pork has a high amount of fat marbling, which keeps these burgers really juicy and tastes amazing. We have topped it with a simple ‘relish’ of red peppers and smoked paprika, which amps up the Spanish flavours.
- 2 Iberico pork burgers
- 2 ciabatta buns, lightly toasted
- 1 red pepper, sliced
- 2 cloves garlic, crushed
- 1/4 teaspoon smoked paprika
- A handful rocket or watercress
- Heat a splash of olive oil in a frying pan and add the red peppers. Cook slowly until soft and starting to char at the edges, around 20 minutes.
- Add another splash of olive oil and the garlic and smoked paprika, and cook for a few minutes, stirring to ensure it doesn’t burn.
- Add the sherry vinegar and allow to bubble down. Season with salt and pepper.
- Cook the pork burgers in a frying pan for a couple of minutes each side, or until coloured and cooked through.
- Serve the pork burgers on the buns with the rocket/watercress and the red pepper relish.
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Ingredients you will need
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Watercress, x 3 Bunches£10.95Watercress is a crisp and peppery member of the Brassicaceae or mustard edible flower family, known for its bold, peppery kick that intensifies as you chew. Its fresh, slightly bitter taste is balanced by a refreshing burst of sharpness, similar to radishes or arugula. The soft, lime-green leaves ar... -
Romano Red Pepper, +/-1kg£13.95Romano peppers, with a similar appearance to red chillies, are in face deliciously sweet, definitely not spicy, and crispy when eaten raw. They are the perfect ingredient to use in a salad or as a crudité with homemade dips. They are also popularly roasted to give them an intensely smoky flav...
