Pork and Lemongrass Banh Mi Burgers

, from Issue #76. January, 2018
Photography by Josh Griggs.
Pork and Lemongrass Banh Mi Burgers

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


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



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.