Pork Recipes | Gluten Free Tomato & Basil Burger | Red Tractor

Pork Recipes

Gluten Free Tomato and Basil Burgers

If you've been looking for a gluten free burger, look no further! This juicy recipe makes the most of portobello mushrooms, tomato and basil to create a flavoursome dish!

Serves: 4


  • 350g Red Tractor minced pork
  • 250g Red Tractor minced beef
  • 100g sun dried tomato, soaked in warm water for ½ hour, drained and minced
  • 2 teaspoons Worcestershire sauce
  • Small bunch of Red Tractor fresh basil leaves, coarsely chopped
  • 2 garlic cloves, chopped
  • Salt and pepper to taste

Onion and tomato 'chutney'
  • 1 large Red Tractor onion thinly sliced
  • 12 cherry tomatoes sliced
  • 1tbsp Red Tractor sugar
  • 1tbsp balsamic vinegar

To finish the dish:
  • A mix of curly endive, rocket and baby herbs
  • Red Tractor rapeseed 
  • 1tbps Balsamic vinegar
  • Salt and pepper
  • 8 Large Red Tractor portobello mushrooms
  • 80g Red Tractor mature cheddar, cut into thin slices and kept at room temperature


  1. In a large bowl, combine all of the burgers ingredients and mix well. Cover with cling film and leave to rest and infuse for at least half hour, before splitting the mix into four equal parts and shaping into burgers. 
  2. Remove the stalk from the mushrooms, and clean them by brushing them, but do not wash or soak in water.
  3. Prepare the chutney, by placing the onions, balsamic vinegar and sugar in a pan, cover and cook for eight minutes, stirring occasionally. When the onions starts to caramelize, add the tomato, stir and remove from the fire, keeping it warm.
  4. On a hot chargrill pan, start to cook the burgers turning the occasionally. They should be cooked within 12 to 15 minutes.
  5. 5 minutes into cooking the burgers, drizzle the mushroom with a little oil and then place them onto the grill. Depending on the size of your mushrooms, they should be ready roughly at the same time of the burgers.
  6. When both the burgers and mushroom are cooked, remove from the fire and assemble the burgers. Turn four of mushrooms upside down, (the part where you have removed the stalk facing upwards), place a little of the chutney in to them, top with the burger, and the rest of the chutney.
  7. Place the sliced cheese on top of the meat and chutney and close your burger with the other mushrooms. If needed, use a skewer to keep the burger together.
  8. In a large bowl, dress the leaves and herbs with a little oil and mix well, before adding the balsamic and seasoning. 
  9. Mix again and serve with your burgers

Italian chef Felice Tocchini has created this recipe as part of a series to champion the quality ingredients grown by Red Tractor accredited producers in Worcestershire who are taking part in charity football match Growers FC. Particular thanks go to David Purser Master Butcher, Walsh Mushrooms, Westlands, Vale Fresco for donating the ingredients for this particular recipe. 

©Felice Tocchini 2014

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