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Method

Burgers

  1. Mix all the ingredients together in a bowl and with clean fingers-form into balls then flatten into burger shapes (8 large for main course, 16 for snack).
  2. Cook on the solid hot plate of a pre-heated BBQ on medium heat or in frypan until cooked through (2-3 minutes each side).

Cucumber Raita

  1. Simply mix together 1 cup plain yoghurt with ½ cup grated or finely chopped peeled and seeded cucumber, 2 tablespoons chopped fresh mint and a squeeze of lemon juice.

To serve

Serve as finger food with Plum Sauce for dipping, in mini buns for lunch or with a cucumber raita, a Thai vegetable salad and noodles for a main course.

Tips

  • Pork is great for patties, burgers and sausages-pork mince doesn't need anything else to make it bind.
  • Because of pork's delicate taste it picks up Asian flavours without overpowering.

Thai Pork Burgers

Clock
Preparation: 5-10 mins
Cooking: 10-15 mins
Serves: 4 for main course - 8 for pre-dinner snack

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Ingredients

Burgers

  • 500g 100% New Zealand Trim Pork Mince
  • 1/4 cup Sweet Chili Sauce
  • 1 tablespoons desiccated coconut
  • 1 tablespoon Thai fish sauce
  • Grated rind and juice of 1 lime or half a lemon
  • 2 tablespoons chopped coriander

Cucumber Raita

  • 1 cup low fat plain yoghurt
  • ½ cup grated or finely chopped peeled and seeded cucumber
  • 2 tablespoons chopped fresh mint
  • Squeeze of lemon juice
View all recipes that use the Mince (Trim Pork) cut
View all recipes that use the BBQ method

Copyright 2008. New Zealand Pork Industry Board, PO Box 4048, 4th Floor, 94 Dixon Street, Wellington.
Phone: +64 4 917 4750 - Fax: +64 4 385 8522 - Toll Free 0800 697 675 (NZPORK)