Thai pork burgers

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

From Saturday Kitchen

Ingredients

For the crispy garnish

1 banana shallot, thinly sliced
2 long red chillies, thinly sliced
3 garlic cloves, thinly sliced
100g/4oz plain flour
vegetable oil, for deep-frying
salt and freshly ground black pepper

For the carrot pickle

2 carrots, peeled and very thinly sliced
1 tbsp rice wine vinegar
1 lemongrass stick, finely chopped
1 tbsp palm sugar
1 lime, zest and juice

For the sriracha mayo

1 tsp sriracha chilli sauce
1 tbsp mayonnaise

For the burgers

400g/14oz pork mince
2 red chilli, deseeded and finely chopped
4 garlic cloves, crushed
2 tsp ginger, peeled and finely chopped
2 tbsp fresh coriander, finely chopped
1-2 tbsp fish sauce
2 tbsp vegetable oil
salt and freshly ground black pepper

To serve

2 crusty burger buns
2 pak choi leaves
cucumber slices
1 tbsp finely chopped Thai basil
1 tbsp chopped fresh coriander
1 tbsp chopped fresh mint

Method

Heat enough oil for deep frying in a deep-fat fryer or heavy-based frying pan to 180C. (Caution: hot oil can be dangerous. Do not leave unattended).
Mix the shallot, chilli and garlic in a bowl and dust them in flour, shaking off any excess. Deep-fry for 3–5 minutes, or until crisp and golden brown. Drain on kitchen paper and season with salt and pepper while still hot.
To make the pickle, toss the carrots in the rice wine vinegar, lemongrass, palm sugar, lime zest and juice.
Mix the Sriracha and mayonnaise together in a bowl.
To make the burgers, mix the pork, chilli, garlic, ginger, coriander and fish sauce together, until well combined. Season with salt and pepper. Shape into 2 large patties with your hands.
Heat the oil in a frying pan and cook the burgers for 6–8 minutes on each side, or until cooked through.
To serve, put the burgers in the buns, add the toppings, carrot pickle, mayo and crispy garnish.

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