Bramley Apple Burgers with Mustard Mayo

For the cucumber dill pickle:

½ small cucumber

1 tbsp lemon juice

½ tsp salt

2 tsp chopped dill

For the burgers:

1 Bramley apple, grated

400g minced pork

1 garlic clove, crushed

½ onion, finely chopped

80g breadcrumbs

1 egg yolk

1 tsp salt

1 tsp pepper

1 tbsp sunflower oil

For the Dijon mustard mayonnaise:

80g mayonnaise

4 tsp Dijon mustard

1 tsp sunflower oil

To serve:

1 baby gem lettuce

4 toasted buns

Finely slice the cucumber, sprinkle with salt and leave in a colander set over a bowl to pickle for 10 minutes whilst you prepare the burger patties
Place the grated Bramley in a clean tea towel and squeeze out the excess juice
Mix all of the burger ingredients in a large bowl and season with salt and black pepper. Form into 4 patties
Heat a non-stick frying pan over a medium heat and fry the burgers in the sunflower oil for 5-6 minutes on each side until cooked through. Alternatively, to barbeque, brush the burgers with a little oil or place on a bed of herbs such as rosemary, thyme or bay leaves to prevent sticking and place onto the barbeque, turning occasionally until cooked through
Whisk together the dill, lemon juice and the sunflower oil. Squeeze the cucumber a little to release any excess juices and add to the bowl, stirring to combine
Whisk together the mustard and mayonnaise
To serve, spread the mayonnaise on the buns, top with the burgers, lettuce and pickled cucumber