Pork and sesame burgers
By Julie Goodwin
Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Lunch,
MainFavourite flavours: Pork
Pork and sesame burgers
INGREDIENTS
500g pork mince
1 egg, beaten lightly
1 cup (70g) stale breadcrumbs
1 tablespoon fish sauce
1 tablespoon red curry paste
2 tablespoons chopped fresh coriander roots and stems
1 small fresh red chilli, seeded,
chopped finely
8 green onions (green shallots),
sliced thinly
1/4 cup (35g) sesame seeds
2 tablespoons vegetable or peanut oil
4 bread rolls
1 medium (120g) carrot, grated
1/2 cup (40g) bean sprouts
1/4 cup lightly packed fresh coriander leaves
1/3 cup (80ml) sweet chilli sauce
METHOD
1. Combine the pork, egg, breadcrumbs, fish sauce, paste, coriander roots and stems, chilli and half the green onion in a medium bowl. Mix thoroughly with your hands until well combined and sticky. Divide the mixture into four portions; shape portions into large flat patties. Sprinkle both sides of patties with sesame seeds; press firmly into the patties.
2. Meanwhile, heat the flat plate of a barbecue over medium-high heat.
3. Drizzle the oil over the barbecue plate. Cook the patties for 4 minutes, then turn and cook for a further 3-4 minutes on the other side. The patties should be browned and cooked through.
4. Split each bread roll in half; grill or toast each side. Place some carrot on the base of each bun, then top with a patty, bean sprouts, remaining onion and coriander leaves. Drizzle with sweet chilli sauce and top with the remaining bread.
Uncooked patties suitable to freeze. Not suitable to microwave.
JULIE'S NOTE: Remove the crusts from 2- to 3-day-old bread. Using a food processor, process until the crumbs are coarse. Put 1 cup amounts in small resealable bags. Label, date and freeze for up to 3 months. Add to patties, meatloaf, coating for schnitzel and sprinkling on the top of bakes.
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