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Finger Licking Good Hoisin Pork Burger
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Author:
Matt Dobson
Ingredients
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
Burger
Brioche Buns
enough for 1 each
Slaw
1
Pkg Dry Slaw
1/2
bunch fresh coriander
cilantro
1/2
cup
aioli
Fountain Hickory Smoked BBQ Sauce
to serve
Instructions
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.