Thai pork burgers & pineapple relish

Recipes / Meat

Deliciously simple Thai pork burgers with pineapple relish and snow pea & mint slaw from Curtis Stone.

Recipe «Thai pork burgers & pineapple relish» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 650g pork mince, 2 cloves garlic, finely chopped, 1 tbsp fresh ginger, finely chopped, peeled, 2 tsp fish sauce, 2 tbsp hoisin sauce , 1/4 tsp sesame oil, 1 tbsp Coles Olive Oil, 2 cups diced fresh pineapple, cut into 1cm cubes , 1/4 cup Coles White Sugar, 1/4 cup rice wine vinegar, 1/4 cup water, 1 tsp fresh ginger, finely chopped, peeled, 1 red chilli, seeded and finely chopped, 1 carrot, peeled and julienned, 100g snow peas, ends and strings removed, julienned, 1 small pak choy, end trimmed.

Ingredients:

  • 650g pork mince 
  • 2 cloves garlic, finely chopped 
  • 1 tbsp fresh ginger, finely chopped, peeled 
  • 2 tsp fish sauce 
  • 2 tbsp hoisin sauce 
  • 1/4 tsp sesame oil 
  • 1 tbsp Coles Olive Oil 
  • 2 cups diced fresh pineapple, cut into 1cm cubes 
  • 1/4 cup Coles White Sugar 
  • 1/4 cup rice wine vinegar 
  • 1/4 cup water 
  • 1 tsp fresh ginger, finely chopped, peeled 
  • 1 red chilli, seeded and finely chopped 
  • 1 carrot, peeled and julienned 
  • 100g snow peas, ends and strings removed, julienned 
  • 1 small pak choy, end trimmed 
  • 1 cup wombok cabbage, julienned 
  • 1 spring onion, cut into 2mm slices, greens and whites separated 
  • 1/4 cup fresh mint leaves 
  • 1/4 cup fresh coriander leaves 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. For the vinaigrette, whisk all the ingredients in a mixing bowl along with the whites of the spring onions.
  5. 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.