Served with lime mayonnaise and cucumber pickle.


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



  1. Place the pork in a large bowl and season with salt and pepper.
  2. 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.
  3. Meanwhile, mix the lime mayo ingredients together and season to taste. Mix the cucumber pickle ingredients together and season to taste.
  4. 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

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