Low-carb pork burgers recipe
 This genius low-carb pork burger swaps traditional buns for umami-rich baked portobello mushrooms. 8 large portobello mushrooms, each around 9cm/3½in wide2 tbsp light soy sauce2 tbsp caster sugar1 tbsp sesame seeds 8 large portobello mushrooms, each around 9cm/3½in wide 2 tbsp light soy sauce 2 tbsp caster sugar 1 tbsp sesame seeds 500g/1lb 2oz pork mince (around 12% fat)2 tsp ground ginger2 tsp onion powder1 tsp garlic powder12 fresh sage leaves (around 10g/⅓oz), finely shredded1 tbsp sunflower oil1 Little Gem lettuce, leaves separated2 large ripe vine tomatoes, slicedfine sea salt and freshly ground black pepper 500g/1lb 2oz pork mince (around 12% fat) 2 tsp ground ginger 2 tsp onion powder 1 tsp garlic powder 12 fresh sage leaves (around 10g/⅓oz), finely shredded 1 tbsp sunflower oil 1 Little Gem lettuce, leaves separated 2 large ripe vine tomatoes, sliced fine sea salt and freshly ground black pepper 100g/3½oz mayonnaise2 tsp Dijon mustard1 tbsp extra virgin olive oil1 tsp lemon juice 100g/3½oz mayonnaise 2 tsp Dijon mustard 1 tbsp extra virgin olive oil 1 tsp lemon juice Method Preheat the oven to 200C/180C Fan/Gas 6.To make the ‘buns’, remove the stalks from the mushrooms and place cap-side up on a baking tray. Put the soy sauce and sugar in a small pan and bring to the boil, stirring. Remove from the heat and brush the mixture generously over each mushroom. Sprinkle with the sesame seeds. Set aside.To make the burgers, put the pork mince, ginger, onion and garlic powders, sage and 1 teaspoon of salt in a large bowl. Season with lots of black pepper and mix thoroughly. Form into four balls and flatten into burger shapes – each around 10cm/4in in diameter.Heat the oil in a large non-stick frying pan and fry the burgers for 4–5 minutes on each side over a medium heat, or until lightly browned and cooked through.While the burgers are cooking, bake the mushrooms for about 8 minutes or until they are just softened but not collapsing and becoming watery.To make the mayonnaise, mix all the ingredients together in a bowl until combined.Divide half the baked mushrooms between four plates, seeded-side down, and top with lettuce leaves and tomatoes. Add a generous spoonful of the mayonnaise and top with the burgers and the remaining buns, seeded-side up. Secure with short wooden skewers and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the ‘buns’, remove the stalks from the mushrooms and place cap-side up on a baking tray. Put the soy sauce and sugar in a small pan and bring to the boil, stirring. Remove from the heat and brush the mixture generously over each mushroom. Sprinkle with the sesame seeds. Set aside. To make the ‘buns’, remove the stalks from the mushrooms and place cap-side up on a baking tray. Put the soy sauce and sugar in a small pan and bring to the boil, stirring. Remove from the heat and brush the mixture generously over each mushroom. Sprinkle with the sesame seeds. Set aside. To make the burgers, put the pork mince, ginger, onion and garlic powders, sage and 1 teaspoon of salt in a large bowl. Season with lots of black pepper and mix thoroughly. Form into four balls and flatten into burger shapes – each around 10cm/4in in diameter. To make the burgers, put the pork mince, ginger, onion and garlic powders, sage and 1 teaspoon of salt in a large bowl. Season with lots of black pepper and mix thoroughly. Form into four balls and flatten into burger shapes – each around 10cm/4in in diameter. Heat the oil in a large non-stick frying pan and fry the burgers for 4–5 minutes on each side over a medium heat, or until lightly browned and cooked through. Heat the oil in a large non-stick frying pan and fry the burgers for 4–5 minutes on each side over a medium heat, or until lightly browned and cooked through. While the burgers are cooking, bake the mushrooms for about 8 minutes or until they are just softened but not collapsing and becoming watery. While the burgers are cooking, bake the mushrooms for about 8 minutes or until they are just softened but not collapsing and becoming watery. To make the mayonnaise, mix all the ingredients together in a bowl until combined. To make the mayonnaise, mix all the ingredients together in a bowl until combined. Divide half the baked mushrooms between four plates, seeded-side down, and top with lettuce leaves and tomatoes. Add a generous spoonful of the mayonnaise and top with the burgers and the remaining buns, seeded-side up. Secure with short wooden skewers and serve. Divide half the baked mushrooms between four plates, seeded-side down, and top with lettuce leaves and tomatoes. Add a generous spoonful of the mayonnaise and top with the burgers and the remaining buns, seeded-side up. Secure with short wooden skewers and serve. Recipe tips Serve with a crunchy slaw made from finely sliced red cabbage mixed with a little mayonnaise, finely sliced red onion, finely chopped red chilli, crushed garlic, lime juice and zest, lots of freshly chopped coriander and plenty of ground black pepper.