Ginger, Lime and Chilli Pork Burgers

, from Issue #16. December, 2015
Photography by Vanessa Wu.
Ginger, Lime and Chilli Pork Burgers

Serves: 4


600 grams pork mince
2 spring onions, very finely chopped
2 tablespoons grated ginger
1 long red chilli, seeds removed, finely chopped
2 cloves garlic, crushed
finely grated zest of 1 lime
1 tablespoon each fish sauce and soy sauce
small handful coriander, finely chopped
¼ cup coconut cream
1 cup fresh breadcrumbs
sea salt and freshly ground pepper

½ cup good mayonnaise
½ teaspoon sesame oil
2 tablespoons chilli sauce

¼ red cabbage, finely sliced
1 carrot, finely julienned
2 spring onions, thinly sliced
½ teaspoon sesame oil
1 teaspoon rice vinegar

lettuce leaves
4 burger buns, halved


Burgers: Combine all the ingredients in a bowl and beat together. Season and shape into 4 patties.

Mayonnaise: Stir the sesame oil and chilli sauce into the mayonnaise.

Salad: Combine the cabbage, carrots and spring onions and toss with the sesame oil and vinegar.

To serve: Preheat a barbecue or sauté pan with a little oil. Cook the patties until golden and cooked in the middle.

Toast or grill the buns and butter both halves. Spread lightly with mayonnaise. Layer up with lettuce then a pork pattie, salad and a dollop of mayonnaise.