Set oven to 200ºC. Quarter tomato and slice zucchini. Place on a lined oven tray, drizzle with oil and season with salt. Roast for 15-18 minutes.
2. Make & cook the burger patties
Heat a frypan with oil over medium-high heat. Mix pork mince with 1 tsp oregano and 1 crushed garlic clove. Form into 4 burger patties and place into frypan as you go. Brown on both sides.
3. Add the onion
Slice and add onion to pan, cook for further 8-10 minutes or until patties are just cooked through. Turn halfway.
* Cover with a lid to help the patties cook through quicker.
4. Make the dressing
In the meantime, rinse pepper strips and blend with aioli, 1 chopped garlic clove and 1/2 tsp honey or sugar using a stick mixer (see notes). Season to taste with salt and pepper.
5. Prepare bread & lettuce
Halve rolls and place in the oven to warm for 3 minutes. Trim and separate lettuce leaves.
6. Finish and plate
Assemble the burgers with lettuce, roast tomato and zucchini, onions and sauce.
Instead of using a stick mixer you can chop peppers and combine with aioli, crushed garlic and season to taste. Alternatively, you can use peppers and aioli separately in the burgers.
No pork option - pork mince is replaced with chicken mince.
No gluten option - bread rolls are replaced with GF bread rolls.
Zucchini, 1/2 *
Pork mince, 600g
Brown onion, 1
Pepper strips, 1 jar (290g)
Aioli, 3 tbsp (60ml)
Wholemeal bread rolls, 4-pack
Gem lettuce, 1 *
From your pantry
Oil (for cooking), salt, pepper, dried oregano, garlic cloves (2), honey or sugar