Lemon and pork burgers

Lemon and pork burgers
  • High protein
  • Low phosphate
  • Low potassium
  • Main meal
  • 1 hour or less
Download recipe card

Homemade burgers are often lower in salt than the shop bought alternatives and are easy to make too!

Chef

Chef Paul Ripley
Paul Ripley

Kidney Kitchen Chef

Dig into this fresh and flavourful lemon and pork burger. A family favourite that is perfect for a summer barbeque.

Ingredients

400g pork mince

50g white breadcrumbs

1 small onion, very finely diced or minced

2 teaspoons fresh sage

2 teaspoons fresh thyme

Zest of 1 lemon

Pinch of ground black pepper

1 egg

1 beef tomato

2 teaspoons olive oil

To serve

4 wholemeal rolls

50g fresh rocket leaves

20g crème fraîche

Method

  1. Step 1

    Pre-heat the oven to 180C/Gas 4 if using. Peel and finely chop the onion and herbs. Place the pork, onion, herbs, lemon zest, egg, black pepper and breadcrumbs in a bowl and mix well.

  2. Step 2

    Shape into 4 round burgers and set aside. Be careful not to make your burgers too thin as they may dry out during cooking.

  3. Step 3

    Cook the burgers in a hot, non-stick pan for 15-20 minutes until the meat is cooked. Alternatively, you can cook them in the oven for about 20 minutes at 180C. Slice into the centre of one of the burgers to check that they are fully cooked to well done.

  4. Step 4

    Halve and toast the bread rolls, place a burger on each bottom half and one slice of beef tomato, followed by some fresh rocket and a teaspoon of crème fraiche on each to serve.

Food facts

The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment.

The quantity of meat and egg in the portion size recommended also keeps the phosphate per portion low. If you have been prescribed a phosphate binder ensure you take them with this dish.

As there is only a small portion of salad with each burger this keeps the potassium content low.

This is a high protein dish suitable for people on dialysis. If you have been advised to reduce your protein intake try making a smaller burger or restrict other high protein foods for other meals in the day.

Use gluten-free breadcrumbs or make your own. Serve with a gluten-free roll or a gluten-free pasta salad.

If you want to reduce the amount of fat you eat, turkey mince can be used as a lower fat alternative.

Freeze any left-over pork mince on the day you buy it, for use in other meals. Dried herbs may be used in place of the fresh.

Any leftover burgers should be allowed to cool, refrigerated and consumed within two days.