Deliciously simple Thai pork burgers with pineapple relish and snow pea & mint slaw from Curtis Stone.
- For the pineapple chutney, place all ingredients in a medium saucepan over medium heat. Bring to a low simmer and cook covered until liquid has almost completely evaporated and pineapple is soft, about 15 minutes. Remove from heat and cool for 5 minutes. Transfer to a food processor and pulse to form a chunky consistency, reserve.
- Mix all the ingredients for the burger (except the olive oil) in a medium mixing bowl until just combined. Form the mixture into 4 burger patties.
- Preheat a grill pan over medium-high heat and brush patties with 1 tablespoon of oil. Cook patties for 4 minutes per side or until golden brown and cooked through. Remove from pan and rest for 3 minutes.
- For the vinaigrette, whisk all the ingredients in a mixing bowl along with the whites of the spring onions.
- Toss all ingredients for the slaw in a large mixing bowl with enough of the vinaigrette to coat. Mound the slaw onto serving plates, place a burger next to the slaw and spoon the pineapple chutney over. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set