This Vietnamese-inspired BBQ pork burger is unbelievably tasty – a must-cook recipe when the sun next makes an appearance. The pork patties are packed with fresh herbs and aromatic lemon grass – fresh, tasty and deliciously succulent once grilled on the BBQ. Topped with sweet chilli sauce and a light, zingy dressing, sitting on a fresh, toasted brioche, this will be meal to remember all through the winter.
Ingredients (serves 2):
250g pork mince
2 inches ginger, grated
1 clove garlic, grated
2 sticks lemongrass, finely chopped
4 tbsp fish sauce
1 or 2 fresh green chills sliced
Pinch brown sugar
Small handful coriander, chopped
Small handful mint, chopped
4 spring onions finely sliced
1 brioche bun, halved
Sweet chilli sauce for garnish
Drizzle olive oil
- Add the pork mince to a mixing bowl followed by the ginger, garlic, lemongrass, juice of one lime, sliced chilli, half the fish sauce, half the spring onions and two-thirds of the freshly chopped mint and coriander. Season with a little salt and pepper and mix together until well combined.
- Form the mixture into two patties and lightly oil the outside of each.
- Place the burgers on a hot BBQ and cook for about 8 minutes each side (depending on the heat of BBQ).
- While the burgers are cooking, make the garnish by mixing the remaining fish sauce with the lime juice, followed by a pinch of sugar and the fresh herbs and spring onions. Add a little olive oil if needed.
- Lightly toast the brioche buns, spoon some of the sweet chilli sauce onto each bun then once the burgers are done place then on top of the bun, followed by a couple of spoons of the dressing.
Nutrition (per serving):
Total Fat 13g
Total Carbohydrate 46.9g
This recipe was created by Theo Michaels for David Lloyd Clubs.