Smoky pork burgers with apple & tahini slaw

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200C / fan 180C / gas mark 6. Peel the celeriac and cut into thin fries. Place on a baking tray and drizzle with 2 tsp oil; season with sea salt and black pepper. Mix to coat well. Bake for 20-25 mins, turning halfway through, until golden. Make the burgers; halve the apple, then grate half (including the skin). Squeeze out the grated apple, discarding any juice, then add to a bowl with the pork, paprika and garlic; season with sea salt and black pepper. Crack the egg into the bowl, then mix well to combine. Shape the mixture into 4 small burgers. Heat a medium frying pan with 1 tsp oil on a high heat. Cook the burgers for 2 mins on each side, then transfer to a lined baking tray and bake for 15 mins or until cooked through. Make the tahini dressing; in a bowl, mix the tahini with the juice from half the lemon to form a smooth sauce. Add 2-3 tbsp warm water if too thick. Make the slaw; thinly slice the spring onions. Peel the carrot and grate. Grate the remaining apple. Place all into the bowl with the tahini dressing; season with sea salt and black pepper and mix well. Dice the cucumber. Serve the burgers on a bed of rocket and cucumber, with the vegetable fries and apple slaw.