A deliciously juicy pork burger infused with Asian flavours and served with a home-made crunchy slaw in a toasted brioche bun. These Asian pork burgers are perfect for a mid-week meal with family or friends!

 

Ingredients (Serves 4)

  • 400g pork mince
  • 1 egg, beaten
  • 2 cloves garlic, crushed
  • Grated zest and juice of 1/2 lime
  • 4 spring onions, finely chopped
  • 2 red chillies, halved and finely chopped
  • Large handful coriander, finely chopped
  • 2cm piece fresh ginger, grated
  • 25g breadcrumbs
  • 1 red pepper
  • 1 fennel bulb
  • ¼ white cabbage
  • 100ml white wine vinegar
  • Large glug of olive oil/rapeseed oil
  • Freshly ground salt and pepper
  • 4x Brioche Buns
  • Sour Cream (to serve)

Method

  1. To make the spice paste for the asian pork burgers, roughly chop 1/2 of your coriander, spring onions, garlic, 1 chilli (with the seeds in if you like it spicy) and grate the ginger. Pop in a food processor and blend, then add in the lime juice and zest and pulse a little more.
  2. Mix the spice mix into the pork mince with your hands, and leave to infuse in the fridge for 30 minutes.
  3. Add the breadcrumbs, egg and salt and pepper to the pork mince just before you’re ready to cook.
  4. Shape into six patties, then leave to the side whilst you make the slaw.
  5. For the slaw, finely slice the fennel, red pepper and white cabbage.
  6. In a small bowl, make the slaw dressing by mixing white vinegar, olive oil, the rest of the coriander, 1 chilli, salt and pepper.
  7. Toss the dressing into the fennel mix and leave to infuse whilst you cook the burger patties.
  8. Heat the oil in a frying pan and cook each patty over a high heat to get a good colour on both sides, then turn down and continue until cooked through – three to four minutes each side.
  9. Lightly toast the brioche buns in a dry frying pan or under the grill.
  10. Serve the Asian pork burger patties with the homemade slaw in a brioche bun and enjoy!
Karen Hollands lives in Westcott with her husband and the youngest of her 4 children. “Passionate about quality produce, I was thrilled when The Dorking Butchery opened. It is fantastic to know that most of the meat is Free Range from fairly local farmers. Every single meal I’ve made with meat from The Dorking Butchery has been stunning. Dry aged beef, pork belly, sausage of the week, and a firm family favourite are the baby back ribs marinated in the gorgeous Reuben’s rub – delicious! Sundays are a big family day for us with our older children usually joining us for a full English breakfast and a big family roast dinner – it’s lovely to be able to cook a locally sourced delicious meal. I also often pick up my orders from Cranleigh Fishmongers at The Dorking Butchery which is perfect! Thank you Gary, Alex and the fabulous team – you’re just lovely – super friendly, knowledgeable and offer great recipe ideas. Dorking is very lucky to have you!”
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