Recipe: Lazy Sweet Chilli Pork Burgers

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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

Ingredients

Burger:

  • 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

Pickle:

  • 3 carrots
  • 3 small onions
  • 1/4 white/green cabbage
  • 4 tsp apple cider vinegar
  • 3 tsp sugar
  • pinch of salt

Method

Burger:

  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.

Pickle:

  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