Sticky Asian-style pork burgers
- Published: 31 May 09
- Updated: 18 Mar 24
A delicious Asian-inspired burger recipe that is low in calories and makes a pleasant change from the traditional favourite.
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Ingredients
- 1kg good-quality pork mince
- 50g salted peanuts, finely chopped
- Bunch of spring onions, finely chopped
- 2.5cm piece fresh ginger, finely grated
- Grated zest of 1 lemon
- 2 tbsp light soy sauce
- 1 tbsp maple syrup
- Pinch of dried chilli flakes
- Small bunch of fresh coriander, finely chopped
To serve
- 1 tbsp maple syrup
- 2 tbsp light soy sauce
- 1 tbsp olive oil
- 10 ciabatta rolls or 3 large loaves, each cut into 4 sections
- Sweet chilli sauce
- Soured cream
- Shredded lettuce, sliced radishes and cress
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Method
- Place all the burger ingredients in a large bowl and mix well. Season with a little salt and plenty of freshly ground black pepper. Cover and chill in the fridge for 1 hour.
- Using wet hands, shape the mixture into 10 burgers. Place flat between sheets of baking paper in a rigid freezerproof container. Freeze for up to 3 months.
- Defrost the burgers completely in the fridge; this will take 3-4 hours. Mix the maple syrup, soy sauce and oil. Brush over the burgers. Heat a griddle pan or barbecue to hot and cook the burgers for 3-4 minutes each side or until well-browned and cooked.
- Toast the rolls. Top with chilli sauce, soured cream, lettuce, radish and cress. Add the burgers, more salad and the tops of the rolls. Serve with prawn crackers, if you like.
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- Recipe from June 2009 Issue
Nutrition
BASED ON 10
Nutrition: per serving
- Calories
- 420kcals
- Fat
- 18.6g (6.4g saturated)
- Protein
- 26.7g
- Carbohydrates
- 38.5g (12.5g sugars)
- Salt
- 2.4g
delicious. tips
Freeze burger buns in sealed freezerproof bags, and defrost an hour before you need them.
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