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6 burger buns, halved and toasted
2 cups finely shredded cabbage
2 tomatoes, sliced
lettuce leaves
vegetable oil
Quick pickle carrots:
2 cups shredded carrot
¼ cup finely sliced spring onion (scallions)
¼ cup white vinegar
¼ cup sugar
Sriracha mayo:
¼ cup mayonnaise
¼ cup sriracha chilli sauce
Pork burgers:
500g (1 lb) pork mince
1 egg
2 garlic cloves, finely chopped
½ cup finely sliced spring onion (scallions)
¼ cup finely chopped coriander
½ cup panko breadcrumbs*
2 tsp sea salt
For the quick-pickle carrots, combine ingredients in a bowl and set aside, stirring occasionally, for 20 minutes.
For the sriracha mayo, mix ingredients and set aside until ready to serve.
For the pork burgers, combine ingredients. Form into 6 x 2 cm (2.4 x 0.8 inches) thick patties.
Heat a large frying pan or barbecue grill. Lightly oil the pan or grill plate and cook the pork patties for 2-3 minutes each side or until golden and just cooked through.
Now assemble your tasty little burgers. Spread a generous dollop of sriracha mayo onto your buns. Top with cabbage, tomato slices, pork patty, carrots and lettuce. Add a little extra sriracha if you like it hot!
– Panko breadcrumbs are Japanese-style breadcrumbs that are light, fluffy and incredibly crisp. Substitute any breadcrumbs you might have handy.
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