Pork & Pear Burger with Kale & Potato Skin Chips


It’s time to get your summer grilling on and test your burger flipping skills because this #JustDelicious Pork and Pear Burger is a must-have on your summer menu.


4 x burger buns 

1kg pork mince

30ml (2T) fresh thyme

80g Gorgonzola cheese, grated

salt and freshly ground pepper

olive oil


2 pears

80ml (?c) vinegar

80ml (?c) castor sugar

30g (2T) fresh sage

Kale and potato skin chips

skins from 4 potatoes

1 bunch kale

30ml (2T) ground ginger

10ml (2t) chopped rosemary

10ml (2t) castor sugar

10ml (2t) salt


125ml (½c) mayonnaise

zest and juice of 1 lemon

To assemble

handful fresh rocket

handful baby spinach


  • In a mixing bowl, combine the mince, thyme and cheese. Season with salt and pepper and mix well.
  • Form 250g patties, sprinkle with the oil and fry in a well heated pan until cooked as preferred.


  • Cut the pears into thin slices and sprinkle with vinegar and sugar.
  • In a griddle pan, fry the pears and sage over medium heat until caramelised.

Kale and potato skin chips

  • In a shallow pan over medium heat, fry the potato skins until crispy. Remove from the pan and keep aside.
  • In the same pan over medium heat, fry the kale until crispy. Remove from the pan and drain on kitchen towel.
  • Mix together the ginger, rosemary, castor sugar and salt to season the kale and potato skins.


  • Mix the mayonnaise with the lemon zest and juice.

To assemble

  • Start with a layer of rocket and baby spinach, followed by a layer of pears and a pork patty, and finish with the dressing.
  • Serve with the kale and potato skin chips.