VIETNAMESE PORK & PEANUT BURGERS
Mix up your midweek menu with these Asian-style burgers, made from pork mince and flavoured with oyster sauce, ginger and lime
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 35m
Yield Makes 4
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the pork, oyster sauce, spring onions, ginger, chilli flakes and lime zest. Shape the mixture into 4 patties using your hands. Heat the oil in a large frying pan over a medium heat, add the patties and cook for 8 mins each side until cooked through.
- To serve, put lettuce leaves on the bottom halves of the buns and squeeze over a little lime juice. Add the burgers, sprinkle over the peanuts and cover with the top halves of the buns. Serve with the remaining lime wedges and mayonnaise or sweet chilli sauce, if you like.
Nutrition Facts : Calories 523 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium
VIETNAMESE BBQ PORK MEATBALLS (NEM NUONG)
Steps:
- In a small bowl combine the pork, shallots, garlic, sugar, fish sauce and pepper. Stir to combine well, cover, and refrigerate for at least 1 hour and up to overnight. Transfer to the freezer for 30 minutes, or until the mixture is partially frozen.
- Place the rice in a small skillet and heat over medium-high heat, stirring constantly, until rice is toasted, golden brown and fragrant. Transfer to a plate to cool. When cool, place rice in a coffee grinder and process to a fine powder. Measure 3 tablespoons of the powder and set aside. Save any remaining powder for another purpose or discard.
- Transfer the partially frozen meat mixture to a food processor and process to a completely smooth but stiff paste. Add the pork fat to the processor and process until smooth or finely chopped. Add the roasted rice powder and pulse several times to combine the mixture. Do not over process or the mixture will become sticky.
- Preheat a grill to medium-low.
- Transfer the meat mixture to a small bowl. Lightly oil your hands. Divide meat mixture into heaping 1 1/2 tablespoonfuls and roll each into a smooth ball. Recoat your hands with oil, as necessary. Thread the meatballs onto the bamboo skewers, fitting as many as you can on each skewer.
- Coat the grill lightly with oil and grill the skewered meatballs, turning occasionally, until cooked through, 20 to 30 minutes. Serve warm or at room temperature.
VIETNAMESE PORK BURGERS
These ground pork patties get their Vietnamese flavour from lemongrass, ginger, kaffir lime leaves and fish sauce. Garnish them with our Pickled Carrots and other typically Vietnamese ingredients for a barbecued version of a bahn mi sandwich.
Categories Sandwiches,Barbecue
Yield Makes 6.
Number Of Ingredients 15
Steps:
- Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
- Heat oil in a medium frypan over medium-low heat. Add lemon grass, onion, ginger, lime leaves and garlic; sauté until lemon grass and onion are softened, about 5 minutes. Remove from heat and cool slightly; remove and discard lime leaves.
- Transfer lemon grass mixture to a bowl. Add pork, bread crumbs, beaten eggs, fish sauce, salt and pepper; stir until well blended. Shape mixture into 6 patties.
- Grill patties until completely cooked. Serve in Sesame Hamburger Buns with Pickled Carrots and toppings.
Nutrition Facts : Calories 400 calories, 14.5 g fat, 25.2 g protein, 41.8 g carbohydrate, 1.7 g fibre, 642 mg sodium*Ingredient not included in nutritional analysis.
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