Thai pork burgers
Skill level: Bit of effort
These Oriental burgers are a fabulous twist on the classic burger in a bun. The spice paste is sweet, sour, salty, hot – and delicious. If it sounds too daunting to make from scratch (though it shouldn’t, as you can just throw everything into a food processor) use a jar of ready-made Thai red curry paste from the supermarket. This recipe only takes 10 mins to prepare and 15 mins to cook meaning it’s an extra speedy mid-week meal that you and the kids can enjoy together.
IngredientsFor the Thai spice paste:
- 1 bunch coriander
- 3tbsp breadcrumbs
- Half red onion
- Zest and juice of 1 lime
- 1 lemon grass stalk, woody outer layer removed
- 1 large red chilli, deseeded
- 2 garlic cloves
- 20g creamed coconut
- 1tsp fish sauce
- 1tsp light soy sauce
For the burgers:
- 800g pork mince
Make Thai grilled vegetables to go with the burgers by marinating asparagus, spring onions, red peppers and sliced courgettes in a mix of coconut milk, peanut butter, Thai fish sauce and light soy sauce for 30 mins, then cooking under a medium grill.
- Put all the ingredients except the pork into a food processor and whizz to a paste.
- In a large bowl, combine the pork and Thai paste together with your hands.
- Divide into four balls, then shape into burger patties with the flats of your hands.
- Heat a little oil in a frying pan and cook the burgers for around 12-15 mins, flipping every minute to ensure they are evenly cooked all the way through. Serve on ciabatta rolls.