This burger recipe brings Southeast Asia to the barbecue, minced pork spiced up with fragrant lemon grass, ginger and chilli then finished off with our own Satay blend. The burgers can be made as hot (or not) as you like, just adjust the amount of chilli you add. As said the burgers make an exotic addition to the array of delights on a barbie, but equally, they can be enjoyed for a lunch or supper. And leaving the bun out, they are great just served with green veg and rice, topped with a bit of satay sauce.
01.
Ingredients
Ikg minced pork
1 red onion, finely chopped
1 red chilli, chopped
2tbs soy sauce
3tsp Spice Mountain Malaysian Satay blend
1tsp Spice Mountain ginger powder
2tbs Spice Mountain crispy fried onions
2tbs peanut butter (crunchy or smooth, either will do)
good handful chopped fresh coriander
If the mix is too sticky you can simply add a few drops of water
02.
Method
- As easy as it gets – simply stick everything in a bowl and mix thoroughly – hands work the best, but feel free to use a wooden spoon or whatever. Let the mixture sit for a little while – just pop the bowl in the fridge for an hour or so.
- After this hour, layout a tray and remove the mixture from the fridge. Divide the burger mix into 10 and shape into burgers, and lay them on the tray.
- Cook on the grill or fry in a small amount of oil for 15-20 minutes, turning frequently. Be careful with pork, make sure your burgers are thoroughly cooked through before serving. These burgers work nicely served in a brioche bun.
