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.
- For 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
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.
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.