Ingredients:

For The Patties:
1lb/500g ground lean pork (
2 pinches onion seasoning
1 pinch garlic seasoning
4 pinches paprika powder
pepper to taste, fresh ground black is better
a little salt to taste
1 hand fresh bread crumbs
1 small egg beaten
1 quarter chicken stock block dissolved in a quarter cup water

For the Rolls:
4 fresh bread rolls
sliced tomato
thinly sliced onion
lettuce
a few slices of gherkin
mayonnaise
mustard

Methods:

Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer.

Make sure the mixture is cool.Divide mixture into 4 equal balls and mold into patties.

Cook on medium heat under the grill, on the barbecue or in a pan until the patties are cooked to medium done (160F/70C) making sure you don’t overcook them or the pork will become dry and tasteless.

Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in pan) just before the patties are done. Spread mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin.Top it off with a little more mayo, the patty, some mustard and the other half of the roll.