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Footy finals time and not sure what to do for a crowd?  These emmalicious, fragrant pork burgers are just the ticket!  Classic Vietnamese flavoured pork burger patties combined with fresh, crunchy salad and a lime mayonnaise are a party pleasing combo that will have the whole crowd cheering and not just for the footy!

 

Prep time:  30 minutes                  Cooking time:   15 minutes                      $ Low Budget

 

Serves 12

 

For the Patties:

1kg of pork mince

1 lemongrass stalk, white part only and very finely chopped

3cm piece of ginger, grated

2 cloves of garlic, very finely chopped

1 red chilli, finely chopped (seeds removed if you like it less spicy)

3 tbs of finely chopped coriander stems

3 tbs of finely chopped vietnamese mint*

3 kaffir lime leaves, finely chopped

Juice of 1 lime

3 tbs of fish sauce

1 tbs of brown sugar

1 cup of breadcrumbs

1 egg, lightly beaten

 

For the Salad:

1 bag of mixed salad leaves

1 cup of coriander leaves, roughly chopped

1 yellow capsicum, finely sliced

3 tomatoes, sliced

1 lebanese cucumber, sliced diagonally

1 red onion, sliced into rounds

1 carrot, peeled and finely sliced with your peeler

1 avocado, sliced

 

For the Mayonnaise:

 

1 cup of whole egg mayonnaise

Zest and juice of 1 lime

1 kaffir lime leaf, finely chopped

Sea salt and pepper

12 burger buns

 

Combine all the burger pattie ingredients in a large mixing bowl and mix it well with your hands.  If the mixture feels a bit too wet add more breadcrumbs a little at a time.  The mixture is just right when it no longer sticks to your hands.  Wet your hands a little and roll into 12 patties about the size of the palm of your hand.  Place them on a lined baking tray and refrigerate for at least half an hour.

 

Prepare all the salad ingredients and arrange them on a large platter in little piles.  I like to do this so your friends can pick what they like.  Cover and refrigerate until later.

 

In a small bowl combine the mayonnaise, kaffir lime leaf, lime juice and zest and season with salt and pepper.  Mix well to combine, cover and refirgerate.

 

Heat a BBQ grill or plate to nice and hot, spray with a little oil and pop on the burgers.  Flatten them out a little with the back of a spatula and cook on both sides for approximately 6 minutes on each side or until cooked through.    Place the burger buns on the warming rack at the top of the barbie or lightly toast them in a preheated 180°C oven.

 

Lay the patties, salad platter, mayonnaise and buns on the table and let your guests make the ultimate footy burger!

 

*  Vietnamese mint is a pungent and peppery herb that is not often seen in the supermarkets.  You will find it at specialty fruit shops and Asian grocers and it is super easy to grow in the garden.  Substitute normal mint if you can’t get it.

 

 

 

 

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