- the rhombus-like shape of the bread roll. Let’s just say where I live at the moment, the local-est supermarket doesn’t have the most unlimited choice of ingredients. Either way, a slightly-toasted and halved ciabatta works well!
- the lack of a side veg (would’ve gone for a salad – one that actually tastes good though i.e. that doesn’t just taste like raw leaves and make sure there’s just enough dressing to make it nice and interesting) and the random/completely non-adult choice of second carb on the plate (would’ve gone for seasoned potato wedges that cooked in the oven whilst I was doing the rest)
- the scarce inside veg (would’ve gone for slaw recipe but these slightly pickled carrots/onions worked just as well. Slaw steps given below)
- the general look of it in the picture. Photography skills are work in progress!
Now that I’ve over-analysed the burger for you, I’m sure you’ve lost all interest in this recipe before you’ve even read it! I assure you, it really isn’t bad so read on! 😉 It’s a quick, lazy nevertheless genuinely tasty burger that could not be any easier. I had it with quick pickled onions and carrots and would’ve done cabbage too – the fridge was prematurely cleared out for when I left for Easter so isn’t the perfect picture of the burger I had in mind, hence the potato waffles, angular bread roll and slithers from an old bendy carrot.
- 400g minced pork
- A generous handful of coriander (around 10 stalkfuls – leaves and stalks)
- 4 garlic cloves
- 6 tbsp sweet chilli sauce
- just under 1 flat tsp of salt
- 3 carrots
- 3 small onions
- 1/4 white/green cabbage
- 4 tsp apple cider vinegar
- 3 tsp sugar
- pinch of salt
- Combine all ingredients by hand – squidging between our fingers to help binding.
- Test a bite-sized chunk to check for flavouring/seasoning – add as appropriate.
- Divide into 4 burger shapes.
- Cook for 6 – 7 minutes on a medium heat (turn it down if the chilli sauce in the burger caramelises to quickly), flipping half way through.
- Grate the cabbage, carrot and slice the onion.
- Combine vinegar and sugar in a bowl with a generous pinch of salt.
- Toss veg in the mixture and leave whilst you’re cooking the rest (preferably 30-40 mins minimum)
Recipe notes (aka serving alternatives):
- Serve with a kinda sweet, sour and salty slaw: substitute half the white/green cabbage for red cabbage and dress when ready to serve (ingredients for dressing given below – shake altogether in a jar)
- Serve with a salad tossed in the same dressing below
- Serve with potato wedges drizzled with a little olive oil, tossed in salt and pepper and cooked in the oven for roughly 40 minutes – check on/turn them occasionally.
- Serve in slightly toasted ciabatta bread! (nicely keeps the burger and extras from falling all over the place 🙂 )
Slaw dressing ingredients:
- 1/2 tsp dijon mustard
- 3 tsp honey
- 1-2 lemon wedges
- 1-2 tsp cider vinegar
- salt + pepper to taste
- drizzle of olive oil