Italian Pork And Peperonata Burgers
Creator: Jeffrey Simonetta Photographer: Benjamin Townsend
Serves: 4
  • 1 large Spanish onion, sliced
  • 3 red capsicums, sliced into strips
  • 4 potatoes, unpeeled, each cut into 8-10 wedges
  • 2 tbsp olive oil
  • Zest and juice 1 lemon
  • 50g fresh breadcrumbs
  • 500g pack pork mince
  • 50g grated parmesan
  • 2 tbsp chopped parsley
  • 1 large garlic clove, crushed
  • A pinch dried chilli flakes
  • 1 tsp fennel seeds
  • Some wild rocket
  • Some sliced fresh tomato
  • 4 ciabatta rolls
  1. To make the Peperonata, heat oven to 200C. Toss potato wedges, capsicum and onion in a large roasting tin with 1 tbsp oil and lemon juice. Season with salt and pepper and spread out in a single layer.
  2. Bake for 30-40 mins, turning halfway, until the potatoes are cooked through.
  3. Whilst in the oven, place the breadcrumbs in a mixing bowl and moisten with 2 tbsp cold water.
  4. Add the mince, Parmesan, parsley, garlic, chilli, fennel, and lemon zest. Season, mix well, then shape into 4 large, flat patties.
  5. Heat remaining oil in a pan and cook the patties for 7 mins on each side, or until they have a golden crust and are cooked through (alternatively, cook on the barbecue).
  6. Serve on ciabatta rolls with a spoonful of the peperonata and some tomato and rocket.
Recipe by Australian Flavours at