Not only is beef great to make burgers with, but pork is too. It has a high enough fat content to make a burger juicy and flavoursome and it marries well with spicing. Try it for a pleasant change from beef.
You can also use the flavourings named below with beef, if you’re not a pork fan.
Serve with a sweet chilli sauce – click here for a recipe – perhaps some rocket and a flat bread or bun.
You can also use the flavourings named below with beef, if you’re not a pork fan.
Serve with a sweet chilli sauce – click here for a recipe – perhaps some rocket and a flat bread or bun.
Recipe:
Ingredients (makes approximately 10 burgers):
1kg good quality pork mince – go to your local butcher
1 white onion, minced finely
1 bulb of garlic, minced finely
1 large bunch of fresh coriander, chopped roughly. Chop and include the stalks too -with coriander it is where all the flavour is – please, don’t throw them away!!
2 tablespoons soy sauce
2 tablespoons fish sauce
2 green chilli, chopped finely
1 red chilli, chopped finely
salt and pepper, to taste
3 limes, juice only
1 egg
Method:
1. Combine all of the ingredients in a large mixing bowl. With your hands smush it all together until mixed thoroughly. The egg is used to bind everything together so that it doesn’t fall apart during cooking.
2. Top Tip: To check your flavours and seasonings….Heat a frying pan over medium/high heat with a glug of vegetable oil in it. Take a small bit of the mixture and form into a miniature patty. When the pan is hot fry it in the oil until cooked to your liking. Taste it….if needed add more lime/seasoning/garlic….whatever you think it needs.
3. When satisfied, take a handful of the mixture and, using your hands, press it into burger shaped patties about 3/4 of an inch thick, round and about 6cm in diameter. If your mixture feels a bit wet (this recipe is quite prone to this because of the soy, lime and fish sauce) then before forming squeeze it tightly, removing as much of the liquid as possible.
4. Either cook immediately or clingfilm and freeze. To cook; heat a frying pan with oil in it. When hot add the burger and leave for about 3 minutes on one side, before turning and frying for a further 3 minutes. There should be a nice crust on both sides. With the pork, unlike with beef, cook your burgers all the way through.
5. Serve with the trimmings of your choice.
Ingredients (makes approximately 10 burgers):
1kg good quality pork mince – go to your local butcher
1 white onion, minced finely
1 bulb of garlic, minced finely
1 large bunch of fresh coriander, chopped roughly. Chop and include the stalks too -with coriander it is where all the flavour is – please, don’t throw them away!!
2 tablespoons soy sauce
2 tablespoons fish sauce
2 green chilli, chopped finely
1 red chilli, chopped finely
salt and pepper, to taste
3 limes, juice only
1 egg
Method:
1. Combine all of the ingredients in a large mixing bowl. With your hands smush it all together until mixed thoroughly. The egg is used to bind everything together so that it doesn’t fall apart during cooking.
2. Top Tip: To check your flavours and seasonings….Heat a frying pan over medium/high heat with a glug of vegetable oil in it. Take a small bit of the mixture and form into a miniature patty. When the pan is hot fry it in the oil until cooked to your liking. Taste it….if needed add more lime/seasoning/garlic….whatever you think it needs.
3. When satisfied, take a handful of the mixture and, using your hands, press it into burger shaped patties about 3/4 of an inch thick, round and about 6cm in diameter. If your mixture feels a bit wet (this recipe is quite prone to this because of the soy, lime and fish sauce) then before forming squeeze it tightly, removing as much of the liquid as possible.
4. Either cook immediately or clingfilm and freeze. To cook; heat a frying pan with oil in it. When hot add the burger and leave for about 3 minutes on one side, before turning and frying for a further 3 minutes. There should be a nice crust on both sides. With the pork, unlike with beef, cook your burgers all the way through.
5. Serve with the trimmings of your choice.
