Grilled Pork Burgers
with Nectarine Chutney- Egg
- Wheat
- Milk
- Mustard
- Sulphites
The flavours of the summer combine in our incredible nectarine and basil chutney that goes perfectly with juicy, grilled-to-perfection pork burgers and lemon aioli!
Ingredients
250 g
Ground Pork
2 unit
Brioche Bun
(Contains: Egg, Wheat)
2 unit
Nectarine
7 g
Basil
1 unit
Lemon
2 tbsp
Brown Sugar
56 g
Onion, chopped
56 g
Arugula and Spinach Mix
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
66 g
Mini Cucumber
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 450°F over medium heat.
Thinly slice basil. Zest, then juice lemon. Slice cucumber into 1/4-inch rounds. Cut four sections off nectarines, avoiding the pit. Cut each section into 1/4-inch slices. Halve buns. Whisk together vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add cucumbers. Season with salt and pepper, then toss to coat. Set aside.
Heat a small pot over high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then nectarines, onions, brown sugar and half the lemon juice. Cook, stirring often, until chutney thickens and nectarines soften slightly, 4-5 min. Remove pot from heat. Add basil, then stir to combine. Set aside.
While chutney cooks, combine pork, panko, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture.) Form pork into two 4-inch wide burger patties (four patties for 4 ppl).
Add patties to one side of the grill. Reduce heat to medium, close lid and grill patties, flipping once, until cooked through, 5-7 min per side.** When burgers are almost done, top with the cheese. Add buns to other side of grill, cut-side down. Close lid and grill until cheese is melted and buns are toasted, 1-2 min.
While patties grill, stir together mayo, 1 tsp lemon zest and 1/2 tbsp lemon juice (dbl for 4 ppl) in a small bowl. Season with salt and pepper.
Add arugula and spinach mix to the large bowl (from step 1) with marinated cucumbers, then toss to combine. Top bottom buns with lemon aioli, patties, some nectarine chutney and top buns. Serve salad alongside. (TIP: Any leftover chutney can be saved and refrigerated for up to 2 days. Serve with grilled cheese or cheese and crackers!)
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The nectarine chutney was a standout, with many praising its delicious taste and pairing with the juicy pork burger.
- Ease of prep: Quick and easy to make, though some found the chutney took longer to cook than indicated in the instructions.
- Suggestions: Consider chopping the nectarines smaller for easier eating, and try adding ginger and nutmeg to the chutney for extra flavour.
- Leftovers: The leftover chutney pairs wonderfully with grilled cheese sandwiches, as suggested in the recipe tip.
- Salad: Some found the side salad too tart; consider adjusting the vinegar or adding garlic or mustard for more flavour.
