Burger:
- 500g LEAN PORK MINCE
- 100g PARMIGIANO REGGIANO, COARSELY GRATED
- 1 TBSP SNIPPED FRESH SAGE OR 2 TSP DRIED SAGE
- A FEW DASHES OF WORCESTERSHIRE SAUCE
- SALT AND FRESHLY GROUND BLACK PEPPER
PARMIGIANO REGGIANO BURGERS
PARMIGIANO REGGIANO BURGERS
30 min
Ingredients
Mayonnaise Dip:
- 6 TBSP MAYONNAISE
- 1 TBSP DIJON MUSTARD
- 25g PARMIGIANO REGGIANO, FINELY GRATED
To serve:
- 4 CIABATTA ROLLS, SPLIT
- SALAD LEAVES, SLICED TOMATOES, RED ONIONS
- SHAVINGS OF PARMIGIANO REGGIANO
Method
Place the mince, grated Parmigiano Reggiano and sage in a bowl. Add the Worcestershire sauce and sea-son well, then use your hands to mix together.
Divide the mixture into four, then shape each piece into neat round burger. Chill until ready to cook.
To make the mayonnaise dip: mix the mayonnaise, mustard and finely grated Parmigiano Reggiano together and spoon into a bowl.
Heat a griddle pan, and when hot, add the burgers. Cook for 6 minutes, turning once the burgers are nicely char-grilled and the juices are no longer pink inside.
Toast the buns, then spread a spoonful of the Parmigiano Reggiano mayo dip over the base of each.
Top the burger with lettuce, tomatoes and onion, and then shavings of Parmigiano Reggiano and finally the bun lid. Serve the rest of the mayonnaise as a dip for sweet potato or skinny fries.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
