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09 May 2017

Tom Kerridge recipe from the Veg Patch

BBC Gardeners' World Live
Tom Kerridge recipe from the Veg Patch

Tom Kerridge’s Pork and feta burger with cucumber and olive salsa

To celebrate National Burger Month, here at BBC Gardeners’ World Live we’ve teamed up with the one and only Tom Kerridge to share this sensational burger recipe with you.

See Tom Kerridge at the BBC Good Food Show with your BBC Gardeners' World Live tickets

What’s more, Jim Buttress (host of The Demo Bench in our Floral Marquee) has some failsafe tips for growing great cucumbers - so you can grow your own relish! Watch the video here or read on...

Tips from the Veg Patch: Crowing cucumbers

  • Cucumbers are best grown from seed and started inside
  • Sow seeds on their sides to stop them rotting
  • Harden off seedlings for 10 days before planting outside (that means taking them outside in the daytime, but back inside overnight)
  • When planted out, make a ridge of soil around the plant so water drains away from it
  • When your plants have grown seven leaves, pinch out the growing tip
  • Check regularly for aphids and remove them - these can be disastrous for your plants 
  • When cucumbers start to appear, feed plants weekly with liquid tomato food
  • And finally, don't let them get too big or they'll become too bitter to eat

Jim Buttress, host of The Demo Bench at BBC Gardeners' World Live 15-18 June NEC Birmingham

This recipe uses cucumbers, chillies, garlic, mint, shallots and spring onions from your veg patch.

So, without further ado - now you've grown your own relish ingredients let's crack on with the recipe itself!

Tom Kerridge’s Pork and feta burger with cucumber and olive salsa


  • 800g minced belly pork
  • 2 garlic cloves, finely grated
  • 3 green chillies, finely chopped
  • 1⁄2 tsp cracked black pepper
  • 20 mint leaves, finely chopped
  • 40g dried breadcrumbs
  • 2 shallots, finely diced
  • 70g green olives, pitted
  • and chopped
  • 1⁄2 tsp salt
  • 150g feta cheese, crumbled
  • olive oil, for frying

For the salsa:

  • 1 cucumber
  • 4 spring onions, trimmed
  • 1⁄2 bunch of dill, stalks removed,
  • leaves finely chopped
  • 3 tbsp olive oil
  • 2 tbsp green olives, puréed
  • 1 green chilli, deseeded and finely chopped
  • grated zest and juice of 1 small unwaxed lemon

To serve:

  • 6 burger or brioche buns
  • slices of cheese, optional
  • tomato ketchup, optional


  1. For the burgers put the mince, garlic, chilli, pepper, mint, breadcrumbs, shallots, olives, salt and feta in a large bowl and mix thoroughly until well combined. Work together with your hands until the mixture forms a firm ball.
  2. Divide into six equal portions, shape into patties and place on a tray. Chill in the fridge for at least 30 mins, or overnight to allow the flavours to develop.
  3. Prepare the salsa about 20 mins before serving the burgers. Peel the cucumber, halve lengthways and scoop out the seeds. Finely dice the cucumber flesh and place in a bowl. Thinly slice the spring onions and add to the cucumber with the dill, oil, olives, chilli and lemon zest and juice. Toss to combine and set aside to allow the flavours to mingle.
  4. Brush the burgers with olive oil. Heat the grill, barbecue or frying pan to medium heat. Gently cook the burgers for 4–5 mins on one side then flip them over and cook for a further 2 mins or until cooked right through. Remove the burgers from the heat and leave to rest on a warmed plate for a couple of mins.
  5. Serve the burgers with the salsa sandwiched in buns, with cheese and tomato ketchup if you like.

Tom is appearing at the BBC Good Food Show on Friday 16 June – ensure you make the most of your free entry to this fab show with your BBC Gardeners’ World Live ticket.

And if there’s one thing you do to celebrate National Burger Month, make it cooking up a storm with this finger-licking recipe.

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