lemongrass pork burger
- 700g pork mince
- 1 cup (70g) fresh sourdough breadcrumbs
- ½ cup (26g) finely chopped coriander (cilantro) leaves
- 2 stalks lemongrass, white part only, finely grated
- 2 tablespoons finely grated ginger
- 1½ tablespoons fish sauce
- 1 tablespoon finely grated lime rind
- extra virgin olive oil, for cooking
- 4 burger buns, halved
- whole-egg mayonnaise, thinly sliced green onion (scallion), extra coriander (cilantro), thinly sliced long red chilli and lime wedges, to serve
quick pickled carrot
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 4 large carrots, peeled and shredded using a julienne peeler
- To make the patties, place the mince, breadcrumbs, coriander, lemongrass, ginger, fish sauce and lime rind in a bowl and mix to combine. Divide the mixture into 4 patties.
- Heat a large non-stick frying pan or barbecue over medium-high heat. Add the oil and patties and cook for 4–5 minutes each side or until cooked through. Remove from the pan.
- While the patties are cooking, make the quick pickled carrot. Combine the vinegar and honey in a bowl. Add the carrots and toss to combine.
- To assemble, spread both sides of the burger buns with the mayonnaise. Top with the green onion, extra coriander, the patties, pickled carrot and chilli. Serve with lime wedges. Serves 4
TIP:
If you don’t have a julienne peeler, use a regular vegetable peeler to create carrot ribbons instead.
Photography: Con Poulos
© DONNA HAY GROUP
