Pork and Lemongrass Banh Mi Burgers
Photography Josh Griggs.
I love the pairing of raw veges, lots of coriander and the spicy pork patties flavoured with fresh lemongrass and ginger. Packed into fresh bread rolls, it’s summer in a bun.
Serves: 4
INGREDIENTS
500 grams good pork mince
½ cup coriander, finely chopped
2 cloves garlic, crushed
2 spring onions, finely chopped
1 tablespoon grated fresh ginger
1 stalk lemongrass, finely grated on a microplane grater
1 tablespoon fish sauce
1 tablespoon chilli sauce
½ teaspoon sea salt
To serve
4 x 12cm long bread rolls, toasted
mayonnaise, thinly sliced tomatoes and cucumber, julienned carrot and spring onions, fresh coriander
METHOD
Patties: Place all the ingredients in a large bowl and using your hands, combine everything together. Divide into 4 long patties the same length as the rolls and 1½ cm thick.
Heat a little oil on a grill plate. Add the patties and cook for 3 minutes each side, turning when they have formed a golden crust.
To serve: Spread each roll with mayo, then add tomato, cucumber, a pattie, carrot and spring onions and coriander. Makes 4.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.