INGREDIENTS (Serves 3)
3 glazed brioche buns
500g lean minced pork
1½ tbsp rapeseed oil
3 tbsp good quality, ready-made Thai green curry paste
50g fresh white breadcrumbs
6 spring onions, finely chopped
For the lime mayo:
3 tbsp mayonnaise
2 tbsp full fat Greek yoghurt
1 tsp cracked black pepper
2 limes, zest and juice
Crisp baby gem leaves
For the cucumber pickle:
½ cucumber, peeled, deseeded, and finely chopped
2 tbsp sesame seeds, toasted
½ red chilli, finely chopped
1 tbsp mirin or rice wine vinegar
1–2 tsp caster sugar
1 tbsp teriyaki sauce
PROCESS
- Place the pork in a large bowl and season with salt and pepper.
- Heat ½ tbsp of the rapeseed oil in a small pan and gently fry the Thai paste for 2 minutes. Allow to cool. Mix the Thai paste, breadcrumbs & spring onions into the pork and shape into 3 equal burgers. Heat the remaining oil in a large frying pan and cook the burgers for 6–7 minutes on each side, or until golden and cooked through.
- Meanwhile, mix the lime mayo ingredients together and season to taste. Mix the cucumber pickle ingredients together and season to taste.
- Split the warm brioche buns in half and layer bottom half with baby gem leaves and a spoonful of cucumber pickle. Top each half with a burger and add a dollop of lime mayo. Sit remaining brioche bun on top and serve straight away with extra cucumber pickle and lime mayo.
Written by Baker's Bicycle
01 December 2017