Javanese-Style Pork Burgers

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs Lebanese cucumber
• 20g roasted peanuts
• 300g lean pork mince
• 70g ayam goreng paste
• 2pcs white bread rolls
• 10ml white vinegar
• 3ml sugar
• 15ml vegetable oil
• 2pcs eggs (optional)
• 30ml mayonnaise
• 3ml soy sauce

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Peel the carrot and cucumber into ribbons with a vegetable peeler. Finely chop the peanuts. Combine 2 tsp white vinegar and ½ tsp sugar in a large bowl and season with salt and pepper. Add the carrot and cucumber and toss to combine. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Cook patties
   Put the pork mince and half the ayam goreng paste* in a large bowl. Using damp hands, combine well, then shape into 2 equal patties, slightly larger than the base of a roll. Heat 2 tsp vegetable oil in a medium frypan over medium-high heat. Cook the patties for 3 mins each side or until cooked through. Remove from the pan, reserving the pan.
3. Step 3 — Toast bread rolls
   While the patties are cooking, cut the bread rolls in half. Put on an oven tray, cut-side up, and bake for 6 mins or until lightly toasted.
4. Step 4 — Fry eggs
   Meanwhile, if adding the fried eggs, heat 2 tsp vegetable oil in the reserved pan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking. Remove from the pan.
5. Step 5 — Serve up
   Combine 2 tbs mayonnaise and ½ tsp soy sauce in a bowl. Spread the roll bases with the soy mayo. Layer with the patties, eggs and some of the drained pickled veggies. Scatter over the peanuts and sandwich with the roll tops. Serve with the remaining pickled veggies and enjoy!
6. Step 6 — Make it herby
   If you have some, toss some finely chopped fresh mint or coriander through the carrot mixture for a burst of freshness.

Allergens

Eier, Sojabohnen, Peanut, Gluten, Wheat