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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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An Asian twist on a burger from The AU Women's Weekly. Tip: To make breadcrumbs: Remove the crusts from 2- to 3-day-old bread. Using a food processor, process until the crumbs are coarse. Ingredients:
1 lb ground pork |
1 egg, beaten lightly |
1 cup stale breadcrumbs |
1 tablespoon fish sauce |
1 tablespoon red curry paste |
2 tablespoons chopped fresh cilantro, roots and stems |
1 small fresh red chili, seeded and chopped finely |
8 green onions, sliced thinly (divided) |
1/4 cup sesame seeds |
2 tablespoons vegetable oil or 2 tablespoons peanut oil |
4 bread rolls or 4 buns |
1 medium carrot, grated |
1/2 cup bean sprouts or 1/2 cup alfalfa sprout |
1/4 cup lightly packed fresh cilantro leaves |
1/3 cup sweet chili sauce |
Directions:
1. Combine the pork, egg, breadcrumbs, fish sauce, paste, cilantro roots and stems, chilli and half the green onion in a medium bowl. (Note: the mixture may be salted, if desired.) Mix thoroughly with your hands until well combined and sticky. Divide the mixture into four portions; shape portions into large flat patties. Sprinkle both sides of patties with sesame seeds; press firmly into the patties.
2. Meanwhile, heat the flat plate of a barbecue over medium-high heat.
3. Drizzle the oil over the barbecue plate. Cook the patties for 4 minutes, then turn and cook for a further 3-4 minutes on the other side. The patties should be browned and cooked through.
4. Split each bread roll in half; grill or toast each side. Place some carrot on the base of each bun, then top with a patty, bean sprouts, remaining green onion and cilantro leaves. Drizzle with sweet chilli sauce and top with the remaining bread top.
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