Sticky Char Siu Pork Burgers

Nutrition per serve

Ingredients

• 2pcs potato
• 5g Chinese barbecue seasoning
• 1pcs Lebanese cucumber
• 1pcs carrot
• 150g red cabbage
• 1pcs spring onion
• 300g lean pork mince
• 60g char siu sauce
• 2pcs white bread rolls
• 15ml neutral-flavoured oil
• 10ml white vinegar
• 5ml soy sauce

Method

1. Step 1 — Make oven fries
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the potatoes into 1.5cm-thick fries. Put the fries on the lined tray, drizzle with 2 tsp oil, scatter over the Chinese barbecue seasoning, season with salt and pepper and toss to coat. Roast for 23-25 mins until golden and tender.
2. Step 2 — Prep vegetables
   Meanwhile, peel the cucumber into ribbons using a vegetable peeler. Shred the carrot using a julienne peeler or cut into thin matchsticks. Thinly slice the cabbage with a sharp knife or mandoline. Thinly slice the spring onion.
3. Step 3 — Make patties
   Put the pork mince and half the char siu sauce in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into 2 equal patties, slightly larger than the base of a bread roll.
4. Step 4 — Cook patties
   Heat 2 tsp oil in a medium frypan over medium-high heat. Cook the patties for 3 mins each side or until cooked through. Add the remaining char siu sauce and 1 tbs water to the pan and gently turn the patties until the sauce is sticky and the patties are coated.
5. Step 5 — Heat bread rolls
   While the patties are cooking, halve the bread rolls through the middle. Put on an oven tray, cut-side up, and bake for 3-4 mins until heated through.
6. Step 6 — Toss salad and serve
   Combine 2 tsp white vinegar and 1 tsp soy sauce in a large bowl. Add the cucumber, carrot and cabbage and toss to combine. Fill the bread rolls with the patties and any pan juices and some of the salad. Divide the pork burgers, oven fries and remaining salad among plates. Scatter the spring onion over the fries to serve.

Allergens

Soy, Gluten, Sulphites, Wheat