Pork burger patties with leek

During wintertime, pork and leeks are at their best. Since they also work great together, we can use them to create some really fluffy, juicy, and tasty burger patties. A neat spice and herb mixture will provide a one of a kind taste result. Follow the ingredients’ amounts closely, as well as the preparation of the mince and the grilling process to enjoy juicy and flavorful patties. Let’s see every step of this recipe, inspired by us and created by the chef and dear partner George Karagiannis!

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  • 750g (26.4 oz) pork mince (rump)
  • 250g (8.8 oz) pork mince (pork belly)
  • 150g (5.3 oz) leek
  • 100g (3.5 oz) onion
  • 2 cloves of garlic
  • 18g (0.63 oz) sea salt
  • 2g (0.07 oz) black peppercorns
  • 2g (0.07 oz) allspice seeds
  • 4g (0.14 oz) sweet chili flakes
  • 1.5g (0.05 oz) of oregano-thyme-savory mixture
  • 1 tbsp cornflour


Choose quality meat, 750g (26.4 oz) of the pork rump and 250g (8.8 oz) of the pork belly. The mince should have 25-30% fat.  Bash the peppercorns and the allspice seeds in the mortar until they turn into powder. Then add the sweet chili flakes and the herbs (oregano-thyme-savory) and bash them all together. Lastly, add the sea salt and bash them one more time. Pulp the onion, leeks, and garlic using a blender machine.

Put the mince into a wide vessel. Firstly, add the pulped onion and garlic to the mince to provide moisture and knead well. Continue with adding the spices gradually. Add and knead until you add all the mixture. Add the cornflour last and knead one more time. Refrigerate the mince for at least 2-3 hours (12-24 hours, ideally).

COOKED ON amber.q A

amber.q A


Pile up the charcoals inside the fire box of your grill. Add the kindling on top, denatured alcohol-soaked cotton, and light it. The charcoals will be fully lit in 25-30 minutes, easily, quickly, and without smoke. Spread the charcoals inside the fire box of the grill and start grilling on a clean stainless steel grilling grate, over medium heat. Cover the charcoals with ash to reduce the heat. Turn the patties over right after placing them on the grilling grate. To avoid the patties sticking to the grilling grate, lift them constantly or move them a bit. Grill them until they gain a well-roasted color and an internal temperature of 65-70°C (150-158°F).

After removing them from the grill, cover them in aluminum foil and leave them to rest for 6-7 minutes to re-absorb their juices and cool down. Serve your roasts with raw or cooked vegetables and fruits. The good wine is a must as is the good company.

Happy Grilling, everyone!