Pork and Lemongrass Banh Mi Burgers
Photography by 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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.