Asian Pork Burger Recipe
Add a sweet-and-sour kick to your favourite fast food
What you’ll need:
- 500g ground pork
- ½ cup rice wine vinegar (or white wine vinegar)
- 2 garlic cloves, chopped
- 1 tbsp chopped ginger
- 2 spring onions, thinly sliced
- 2 tbsp mayonnaise
- 1 tbsp sriracha or chilli garlic sauce
- 4 sesame seed buns, lightly toasted
- 4 tbsp hoisin sauce
- ½ English (seedless) cucumber, thinly sliced
- Salt to taste (for the cucumber) plus 1 tsp
Preheat a grill or grill pan on medium. Combine the cucumber slices, the vinegar, and a few pinches of salt in a bowl and set aside.
In a big mixing bowl, combine the pork, garlic, ginger, spring onions and 1 tsp salt. Gently shape the meat into four equal-size patties. Then lightly press a thumb into the centre of each one to create a small crater.
Grill the burgers until they’re nicely browned on the outside and firm to the touch, about 5 minutes on each side. Combine the mayo and sriracha and spread this on the bottom buns. Spread the hoisin on the top buns. Lay a small pile of cucumbers on each burger. Makes 4 servings.
Sriracha sauce addiction has gone beyond Thailand’s borders. Chef Jackie Cameron of Hartford House gives it an SA spin.
- 1.5kg red jalalpeños and red serranos (normal hot chillies).Adjust the ratio based on how spicy youlike it;the more serranos the spicier the sauce)
- 6 cloves of garlic, peeled
- 4 tbsp light brown sugar
- 1 tbsp sea salt flakes
- ½cup white vinegar
1. Blitz peppers, garlic, sugar and salt in a food processor until finely chopped. Transfer mix
to a jar, then cover and let sit at room temperature in a dark, dry place for 2-3 days. Check daily for signs of fermentation – bubbles at the bottom of the jar – and stir daily, until the mixture is no longer risingfrom the fermentation.
2. Transfer mix to a blender, add vinegar and purée until completely smooth. Pour through a fine sieve into a heavy saucepan, mashing until every last bit is through.
3. Bring the sauce to a boil, then reduce heat and simmer for 5-10 minutes, or until you’ve achieved a desirable consistency. Transfer to an airtight container and store in the fridge for up to 6 months.
Pump up the pork: if hoisin isn’t your thing, swop in another Asian-style condiment to enhance the patty. Try teriyaki, tonkatsu (or Worcestershire sauce), Thai peanut sauce, or chilli garlic sauce.
Per serving: 2 090kJ, 24g protein, 34g carbohydrates, (2g fibre), 29g fat, 1 050mg sodium
You don’t have to sterilise canning jars and vacuum-seal lids to make your own delicious pickles. Instead, use our quick-pickle combos to give your vegetables an instant flavour kick.
|Vegetables (1/2 cup)||Vinegar (1/2 cup)||Seasoning||Use…|
|Jalapeños, sliced||Rice wine/white wine||2 tbsp soya sauce||as a zingy burger topping or on Chinese food|
|Carrots, cut into matchsticks||Cider||1 pinch red pepper flakes + dash of salt||added to rice|
|Cabbage, shredded||White||2 crushed garlic cloves + dash of salt||as a braai side dish|