Recipe: Lazy Sweet Chilli Pork Burgers



Apologies for:

  • 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.

Serves 4



  • 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



  1. Combine all ingredients by hand – squidging between our fingers to help binding.
  2. Test a bite-sized chunk to check for flavouring/seasoning – add as appropriate.
  3. Divide into 4 burger shapes.
  4. 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.


  1. Grate the cabbage, carrot and slice the onion.
  2. Combine vinegar and sugar in a bowl with a generous pinch of salt.
  3. 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

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