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Thai-style pork burgers

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These Thai-inspired pork burgers come topped with a quick carrot pickle, sriracha mayo and an incredibly moreish crispy onion, garlic and chilli garnish.

Ingredients

For the crispy garnish

For the carrot pickle

For the sriracha mayo

For the burgers

To serve

Method

  1. Hheat enough oil for deep frying in a deep-fat fryer or heavy-based frying pan to 180C. (Caution: hot oil can be dangerous. Do not leave unattended).

  2. Mix the shallot, chilli and garlic in a bowl and dust them in flour, shaking off any excess. Deep-fry for 3–5 minutes, or until crisp and golden brown. Drain on kitchen paper and season with salt and pepper while still hot.

  3. To make the pickle, toss the carrots in the rice wine vinegar, lemongrass, palm sugar, lime zest and juice.

  4. Mix the sriracha and mayonnaise together in a bowl.

  5. To make the burgers, mix the pork, chilli, garlic, ginger, coriander and fish sauce together, until well combined. Season with salt and pepper. Shape into 2 large patties with your hands.

  6. Heat the oil in a frying pan and cook the burgers for 6–8 minutes on each side, or until cooked through.

  7. To serve, put the burgers in the buns, add the toppings, carrot pickle, mayo and crispy garnish.