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BBQ Pork Burger Recipe | with Theo Michaels

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

2 limes

1 or 2 fresh green chills sliced

Pinch salt

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


  1. 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.
  2. Form the mixture into two patties and lightly oil the outside of each.
  3. Place the burgers on a hot BBQ and cook for about 8 minutes each side (depending on the heat of BBQ).
  4. 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.
  5. 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.
  6. Enjoy!

Nutrition (per serving):

Calories 520

Total Fat 13g

Total Carbohydrate 46.9g

Protein 50.2g

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This recipe was created by Theo Michaels for David Lloyd Clubs.

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