Southeast Asian Pork Burgers
This burger blends of all the deliciously zesty flavors from Southeast Asian cuisine – lemongrass, garlic, cilantro, fish sauce, and rice vinegar. If you like your patties spicy, you may even throw in a couple of minced Thai bird’s eye chilies to give it a mouth-watering kick!
Southeast Asian Pork Burgers
Ingredients
Pickled Vegetables:
- 2 cups rice vinegar
- ½ cup sugar
- 2 teaspoons salt
- 2 cucumbers peeled and shaved into ribbons
- 2 carrots peeled and shaved into ribbons
Main Ingredients:
- 500 g ground pork (1 lb)
- 2 stalks lemongrass minced
- 6 cloves garlic minced
- 6 shallots peeled and minced
- 2 Tablespoons corn flour
- 2 Tablespoons cilantro chopped finely
- 2 Thai bird’s eye chilies minced (optional)
- 3 dashes white pepper
- 1 Tablespoon fish sauce
- 1 Tablespoon canola oil
- 3 Tablespoons mayo or to taste
- Sriracha sauce or Thai chili sauce to taste
- 4 hamburger buns
Instructions
- Heat up the rice vinegar and dissolve the sugar and salt in it. Let it cool down before adding the carrots and cucumber. Place in a container with a lid and refrigerate for at least 1 hour to a few hours before serving.
- Mix the pork with the lemongrass, garlic, shallots, corn flour, cilantro, pepper, and fish sauce. Form 4 equal sized patties and set aside. If you are adding spicy chilies into the mix, be sure to use food prep gloves to form the patties or your hands will burn!
- Heat up canola oil in a pan over high heat for a minute. After placing the patties onto the pan, lower the heat to medium low. Cook for 5 minutes and then flip to the other side for another 5 minutes. Make sure you don’t crowd the pan so cook them separately if your pan isn’t big enough.
- Remove the patties and set aside to rest while you prepare the mayo and the bread. Mix mayo with Sriracha sauce or Thai chili sauce. If you want it spicier, add more spicy sauce!
- Toast the buns in the oven or on the pan. Spread the chili mayo on each side of the bun. Place the patty on the bun and top it with the pickled carrots and cucumbers.
Notes
Make the pickled vegetables ahead of time.