Chinese Style Pork Brioche Burger

Finger Licking Good Hoisin Pork Burger

5 from 1 vote
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Author: Daisy Edwards


Burger Patty

  • 1 kg pork mince not lean
  • 1 medium onion 160gm
  • 25 cloves gm peeled garlic
  • 2 shallots spring onion roughly chopped
  • 10 gm peeled ginger
  • 2 red chillies
  • 1/4 cup Ketchup Manis Sweet Soy Sauce
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 tsp chinese five spice
  • salt and pepper to taste


  • Brioche Buns enough for 1 each


  • 1 Pkg Dry Slaw
  • 1/2 bunch fresh coriander cilantro
  • 1/2 cup aioli
  • Fountain Hickory Smoked BBQ Sauce to serve


  • Add the ginger, garlic, onion and shallot and chilli to a food processor and process until finely chopped.
  • Transfer the processed onion mixture to a large bowl.
  • Add the mince, egg, bread crumbs, Chinese 5 spice, Ketchup Manis and salt and pepper to the onion mixture.
  • Combine all the burger ingredients by hand until fully incorporated.
  • Form the mince into 10 balls of equal size. Flatten them out onto a tray. I use a large cookie cutter the size of my bun as a size guide.
  • Refrigerate or freeze until you are ready to cook the burgers
  • Fry the burgers in oil. Once the burgers are cooked on both sides serve on the brioche bun with the coleslaw and some smokey BBQ Sauce.