Pork Stuffing Burger

• Meanwhile, in a small heatproof bowl, add dried cranberries and cover in boiling water. • Finely chop garlic. Thinly slice tomato and brown onion.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly until softened, 5-6 minutes. • Meanwhile, drain cranberries. • Reduce heat to medium and add the balsamic vinegar, brown sugar, dried cranberries and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• In a medium bowl, combine pork mince, the salt,n the egg, garlic and herb crumbing mix (see ingredients). • Shape pork mixture into evenly sized patties (1 per person) slightly larger than your burger buns. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook pork patties until just cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded).

• Meanwhile, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.