Char Sui Pork Burgers with Pickled Veggies
Ingredients
- 2 green onions (shallots), trimmed and thinly sliced
- ½ cup panko breadcrumbs
- 1 egg, whisked
- ¼ cup char siu sauce
- 2 tablespoons soy sauce
- 2 teaspoons finely grated fresh ginger
- 2 cloves garlic, finely grated
- 500g Otway Pork mince
- 1 tablespoon vegetable oil, for pan-frying
- 4 brioche buns, split and toasted
- 1/3 cup Kewpie mayonnaise
- 1 cup baby Asian salad leaves
- Coriander leaves, to serve
Quick Pickled Veggies
- ½ cup water
- ¼ cup white vinegar
- 2 tablespoons caster sugar
- 1 teaspoon fine salt
- 1 small Lebanese cucumber, sliced lengthways into thin ribbons
- 1 small carrot, sliced lengthways into thin ribbons
- ¼ small red onion, very thinly sliced
Method
Preheat oven to 180°C/160°C fan-forced. Combine green onions, breadcrumbs, egg, char sui sauce, soy sauce, ginger and garlic in a large bowl. Add pork mince and mix until well combined. Form mixture into 4 patties (about 10cm in diameter). Place patties onto a tray, cover and refrigerate for 30 minutes.
Meanwhile, to make the pickled veggies; combine water, vinegar, sugar and salt in a medium bowl. Add cucumber, carrot and onion to vinegar mixture. Stir and set aside at room temperature for 20 minutes.
Heat vegetable oil in a large non-stick frying pan over medium heat. Add patties and cook for 3-4 minutes on each side until golden. Place patties onto a tray lined with baking paper. Bake for 8-10 minutes until burgers are cooked through. Drain on paper towel.
Spread mayonnaise on bun bases. Top each with salad leaves, a pork pattie, pickled veggies and a scatter of coriander leaves. Top each with remaining bun halves and serve.
Recipe courtesy of Australian Pork Limited.
