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Aloha pork burger with fresh pickles
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Indulge in Curtis Stone's irresistible Aloha pork burger with homemade pickles.
Ingredients:
  • 82.50 ml classic Asian rice wine vinegar
  • 82.50 gm water
  • 7.50 gm brand caster sugar
  • 4.80 gm salt
  • 1/4 continental cucumber, thinly sliced
  • 1/2 medium white onion, thinly sliced into rings
  • 20.00g ginger
  • 24.00 gm Brand brown sugar
  • 42.00 gm soy sauce
  • 2 spring onions, very finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp sesame oil
  • small pinch Brand chilli flakes
  • 400g pork mince
  • 18.20 gm olive oil
  • 4 wholemeal rolls, split
  • 10.40 gm hot chilli sauce
  • 39.60 gm Brand whole egg mayonnaise
  • 1/4 bunch coriander sprigs (not packed)
Instructions:
  • In a small saucepan, mix together vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve.
  • Combine cucumber, onion, and ginger in a medium glass or ceramic bowl. Pour the vinegar mixture over the vegetables and gently press them to submerge. Let the flavors develop as the mixture cools and the veggies become completely submerged. Refrigerate uncovered for at least 1 hour until thoroughly chilled.
  • Preheat the barbecue to medium-high heat and combine brown sugar, soy sauce, spring onions, ginger, garlic, sesame oil, and chili flakes in a medium bowl, whisking until well mixed.
  • Combine pork with 3 tablespoons of soy sauce mixture in a large bowl. Shape the mixture into four patties using a Curtis Stone Burger Press, then gently flatten them.
  • Grill the burgers for 3-4 minutes until grill marks form. Flip the burgers, brush with soy sauce mixture, and cook for another 3-4 minutes until juicy and cooked through.
  • Lightly oil the cut sides of the buns and cook them, cut side down, until toasted with grill marks, about 2 minutes.
  • Combine the fiery hot chili sauce and creamy mayo in a small bowl. Season with salt to taste.
  • Spread the spicy mayo on the bottom buns, place the burgers on top, brush with more soy sauce. Drain the pickles and place them over the burgers, sprinkle with coriander, and cover with the top buns to serve.

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