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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Home made burgers are always better. Bigger, juicier and tastier, and we love this one, with its super simple tamarind pork patty, and a lovely slaw
4 Tbsp Jenny’s Tamarind Chutney
1 1/2 tsp salt
4 burger buns
1 Tbsp cooking oil
1 small carrot, grated
1 cup shredded cabbage
1/4 red onion, thinly sliced
1 spring onion, thinly sliced
1/2 tsp ginger
1 tsp sesame oil
1 tsp soy sauce
1 tsp vinegar
2 Tbsp mayonnaise
Salt and pepper to taste
Thanks to our friends at Jenny's Kitchen for this recipe
4 Tbsp Jenny’s Tamarind Chutney
1 1/2 tsp salt
4 burger buns
1 Tbsp cooking oil
1 small carrot, grated
1 cup shredded cabbage
1/4 red onion, thinly sliced
1 spring onion, thinly sliced
1/2 tsp ginger
1 tsp sesame oil
1 tsp soy sauce
1 tsp vinegar
2 Tbsp mayonnaise
Salt and pepper to taste
Thanks to our friends at Jenny's Kitchen for this recipe
Mix pork with 2 tablespoons Jenny’s Tamarind Chutney and 1 1/2 teaspoon salt, being careful not to over mix.
Form mixture into 4 patties (10cm across, 2 cm thick) making a small dimple in the middle each – this helps keep patties flat while cooking as they will naturally want to contract.
Heat a large frying pan and once hot, add 1 tablespoon cooking oil and turn heat down to medium low.
Fry patties for 5 minutes per side before brushing both sides with more chutney, to glaze all over.
Cook for a further 30 seconds to 1 minute per side, careful not to burn.
Mix dressing ingredients: ginger, sesame oil, soy sauce, vinegar and mayonnaise together in a bowl.
Add the sliced and shredded vegetables and combine until well coated.
Salt and pepper to taste.
Cut buns in half and toast gently.
Once toasted to your liking, place on serving plates or platter and top with a quarter of the slaw and a cooked burger patty.
Slather extra chutney on top if you wish.
Serve immediately.
Home made burgers are always better. Bigger, juicier and tastier, and we love this one, with its super simple tamarind pork patty, and a lovely slaw
500g pork mince
4 Tbsp Jenny’s Tamarind Chutney
1 1/2 tsp salt
4 burger buns
1 Tbsp cooking oil
1 small carrot, grated
1 cup shredded cabbage
1/4 red onion, thinly sliced
1 spring onion, thinly sliced
1/2 tsp ginger
1 tsp sesame oil
1 tsp soy sauce
1 tsp vinegar
2 Tbsp mayonnaise
Salt and pepper to taste
Thanks to our friends at Jenny's Kitchen for this recipe
Mix pork with 2 tablespoons Jenny’s Tamarind Chutney and 1 1/2 teaspoon salt, being careful not to over mix.
Form mixture into 4 patties (10cm across, 2 cm thick) making a small dimple in the middle each – this helps keep patties flat while cooking as they will naturally want to contract.
Heat a large frying pan and once hot, add 1 tablespoon cooking oil and turn heat down to medium low.
Fry patties for 5 minutes per side before brushing both sides with more chutney, to glaze all over.
Cook for a further 30 seconds to 1 minute per side, careful not to burn.
Mix dressing ingredients: ginger, sesame oil, soy sauce, vinegar and mayonnaise together in a bowl.
Add the sliced and shredded vegetables and combine until well coated.
Salt and pepper to taste.
Cut buns in half and toast gently.
Once toasted to your liking, place on serving plates or platter and top with a quarter of the slaw and a cooked burger patty.
Slather extra chutney on top if you wish.
Serve immediately.
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