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Thai pork burgers & pineapple relish
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Thai pork burgers with pineapple relish and snow pea & mint slaw - a mouthwatering dish by Curtis Stone.
Ingredients:
  • 650g pork mince
  • 2 cloves garlic, finely chopped
  • 20.00 ml fresh ginger, finely chopped, peeled
  • 12.20 gm fish sauce
  • 43.20 gm hoisin sauce
  • 1/4 tsp sesame oil
  • 18.20 gm Olive Oil
  • 500.00 ml diced fresh pineapple, cut into 1cm cubes (about 1/2 pineapple)
  • 56.25 gm White Sugar
  • 62.50 ml rice wine vinegar
  • 62.50 gm water
  • 1 tsp fresh ginger, finely chopped, peeled
  • 1 red chilli, seeded and finely chopped
  • 1 carrot, peeled and julienned
  • 100g snow peas, ends and strings removed, julienned (or substitute with 100g steamed green beans, julienned)
  • 1 small pak choy, end trimmed
  • 250.00 ml wombok cabbage, julienned
  • 1 spring onion, cut into 2mm slices, and whites separated
  • 62.50 ml fresh mint leaves
  • 62.50 ml fresh coriander leaves
  • 20.00 ml rice wine vinegar
  • 1 lime, zested and juiced
  • 10.60 gm Soy Sauce
  • 54.60 gm Olive Oil
Instructions:
  • To make the pineapple chutney, combine all ingredients in a medium saucepan over medium heat. Simmer covered until liquid is almost gone and pineapple is soft, about 15 minutes. Let cool for 5 minutes. Pulse in a food processor until chunky.
  • Combine all the burger ingredients in a medium mixing bowl, excluding the olive oil, and gently mix until blended. Shape the mixture into 4 burger patties.
  • Preheat a grill pan over medium-high heat. Brush patties with 1 tablespoon of oil. Cook patties for 4 minutes on each side until golden brown and cooked through. Remove from pan and let rest for 3 minutes before serving.
  • In a mixing bowl, vigorously whisk together all the vinaigrette ingredients along with the spring onion whites.
  • Combine all slaw ingredients in a large mixing bowl and toss with just enough vinaigrette to coat. Pile the slaw onto serving plates, place a burger alongside, and top with pineapple chutney before serving.

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