Name: Vietnamese pork & peanut burgers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 4
Cuisine: Asian
Ingredients: 500g pork mince; 2 tbsp oyster sauce; 6 spring onions trimmed and finely chopped (both green and white parts); thumb-sized piece ginger peeled and finely grated; ½-1 tsp chilli flakes; 1 lime zested and cut into wedges; 1 tbsp sesame or sunflower oil; iceberg or Baby Gem lettuce leaves, to serve; 4 sesame burger buns; 25g roasted unsalted peanuts roughly chopped; mayonnaise or sweet chilli sauce, to serve (optional)

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Vietnamese pork & peanut burgers

Vietnamese pork & peanut burgers

Katy Gilhooly

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Makes 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.3 out of 5.13 ratingsRate

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Mix up your midweek menu with these Asian-style burgers, made from pork mince and flavoured with oyster sauce, ginger and lime

Freezable (uncooked patties only)

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Ingredients

Nutrition

Units:

MetricUS

500g pork mince
2 tbsp oyster sauce
6 spring onions

trimmed and finely chopped (both green and white parts)
thumb-sized piece ginger

peeled and finely grated
½-1 tsp chilli flakes
1 lime

zested and cut into wedges
1 tbsp sesame or sunflower oil
iceberg or Baby Gem lettuce

leaves, to serve
4 sesame burger buns
25g roasted unsalted peanuts

roughly chopped
mayonnaise

or sweet chilli sauce, to serve (optional)

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Nutrition: per burger

kcal523
fat22g
saturates6g
carbs44g
sugars3g
fibre3g
protein35g
salt2.3g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, October 2015

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A star rating of 4.3 out of 5.13 ratings

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