Here’s a little twist on your everyday burger, which will spice things up a bit. Homemade pork burgers are not only easy to make, but they are super tasty as well – the meat practically bastes itself from its dripping natural fat and the burgers always turn super juicy and tasty. If you don’t like spicy food, you can use your own herbs and adapt the recipe as you wish. I skipped the mayo this time since I am trying to cut down on my daily calories intake and I was out of lettuce and was too lazy to run to the store (guilty).
PS Here is another picture from the same burgers I made just a few days later. This time they turned out even better 😉
– 1 1/4 lb pork mince
– 1 small onion, chopped
– 1 table spoon coriander powder
– 1 table spoon cumin powder
– 2 garlic crushed cloves
– 1 table spoon chili powder
– 2 eggs
– olive oil
– salt and freshly ground black pepper
– yellow cheese
– onion rings
– burger bans
Mix together the pork mince with the cumin, chopped onion, coriander, crushed garlic, chili powder, spoon of olive oil, and the two eggs. Season the mix with salt and pepper, form the patties and fry them on medium heat in olive oil for about five to six minutes on each side. Put the burgers together and serve right away.
I love couscous and when I was a kid, I just couldn’t get enough of it. Before you make any couscous salad, make sure to read the package instructions, so that you know what couscous you are using. The instant or quick-cook variety doesn’t need to be boiled, you can simply place it in a heatproof bowl, add boiling water (and chicken or beef stock for flavor), cover the bowl and leave it for five minutes. If you are using Israeli couscous, bring salted water to the boil, add the couscous and cook for six to seven minutes, then drain and use for your salad.
– 2 cups of water
– 1 cup cherry tomatoes
– 2 tablespoons sliced and pitted olives
– fresh parsley
– 2 teaspoon extra virgin olive oil
– 2 cups couscous
– feta cheese
– salt and lemon juice
– 2 boiled eggs
– yellow cheese
– onion rings
Use the olive oil, freshly squeezed lemon juice, and salt to make the dressing for the couscous salad. Cook the couscous as per the directions of the package and when ready, fluff it with a fork. Add the dressing to the warm couscous, then add the rest of the ingredients. Serve warm or cold with the quartered boiled eggs on top. Enjoy!
Tuna and beans salad made in less than ten minutes – perfect for the day when you are totally out of time. This is my kidney beans version and in a day or two I will also post my tuna and celery salad recipe, which probably packs far more calories, but is just as tasty.
– one small onion (preferebly red), chopped
– one tablespoon red wine vinegar
– can of water-packed tuna (6 1/2-ounce), drained
– 15-ounce can of white beans
– 2 tablespoons chopped spring onion
– 3 tablespoons extra virgin olive oil
Salt and pepper
Chop the onion, place it in a bowl and cover with water and one tablespoon of vinegar, leave for a few minutes, take it out and dry it on paper towers. Drain the tuna and mix with the chopped onion, beans, spring onion, and season with salt, pepper, and the extra virgin olive oil.