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Recipes

Char Sui Pork Burgers with Pickled Veggies

Prep time 25 minutes Cook time 20 minutes

Serves 4 people
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Ingredients

  • •
    2 green onions (shallots), trimmed and thinly sliced
  • •
    ½ cup panko breadcrumbs
  • •
    1 egg, whisked
  • •
    ¼ cup char sui sauce
  • •
    2 tablespoons soy sauce
  • •
    2 teaspoons finely grated fresh ginger
  • •
    2 cloves garlic, finely grated
  • •
    500g pork mince
  • •
    1 tablespoon vegetable oil, for pan-frying
  • •
    4 brioche buns, split, toasted
  • •
    1/3 cup Kewpie mayonnaise
  • •
    1 cup baby Asian salad leaves
  • •
    coriander leaves, to serve

Quick Pickled Veggies

  • •
    ½ cup water
  • •
    ¼ cup white vinegar
  • •
    2 tablespoons caster sugar
  • •
    1 teaspoon fine salt
  • •
    1 small Lebanese cucumber, sliced lengthways into thin ribbons
  • •
    1 small carrot, sliced lengthways into thin ribbons
  • •
    ¼ small red onion, very thinly sliced

Method

  1. 1.
    Preheat oven to 180°C/160°C fan-forced. Combine green onions, breadcrumbs, egg, char sui sauce, soy sauce, ginger and garlic in a large bowl. Add pork mince and mix until well combined. Form mixture into 4 patties (about 10cm in diameter). Place patties onto a tray, cover and refrigerate for 30 minutes.
  2. 2.
    Meanwhile, to make the pickled veggies; combine water, vinegar, sugar and salt in a medium bowl. Add cucumber, carrot and onion to vinegar mixture. Stir and set aside at room temperature for 20 minutes.
  3. 3.
    Heat vegetable oil in a large non-stick frying pan over medium heat. Add patties and cook for 3-4 minutes on each side until golden. Place patties onto a tray lined with baking paper. Bake for 8-10 minutes until burgers are cooked through. Drain on paper towel.
  4. 4.
    Spread mayonnaise on bun bases. Top each with salad leaves, a pork pattie, pickled veggies and a scatter of coriander leaves. Top each with remaining bun halves and serve.