These Asian-inspired pork burgers are the perfect combination of sweet, spicy and umami flavours. Juicy steamed pork patties meet sweet mirin caramelised onions, crunchy poke marinated vegetables and a generous dollop of sriracha mayo inside a soft sesame seed bun. A fun and flavoursome twist on your ordinary cheeseburger.
Pork Burger Temperatures
- Pork mince must be cooked to 71 °C throughout
- Probe the thickest part of the burgers with a Thermapen instant-read meat thermometer
Asian Pork Burger Recipe
Ingredients
Serves 4
For the pork burgers
- 800g minced pork (7oz burgers)
- 1 thumb grated ginger (approx 15g)
- ½ tsp ground white pepper
- 1 bunch spring onions, chopped
- Splash of oil
- 1 vegetable or chicken stock cube
For the caramelised onions
- 1 large red onion, thinly sliced
- 1 tbsp vegetable or rapeseed oil
- 4 tbsp mirin
- 8 cloves garlic
- 6 tbsp olive oil
For the poke vegetables
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 cucumber, peeled and thinly sliced
- 1 large carrot, peeled and thinly sliced
To serve
- Sriracha sauce
- Mayonnaise
- Seeded burger buns
Directions
To make the pork burgers
- Knead together the meat, ginger, spring onions, pepper and a pinch of salt. Shape into four patties and leave to one side.
- Boil a pan of water. Add the stock cube and a splash of oil (the oil helps to stop the burgers sticking to the steamer).
- Pop the burgers into the steamer and place the steamer onto the pan of boiling water. Turn down to a simmer.
- After 15 minutes gently lift the lid of the steamer, holding the lid away from you to protect yourself from the steam, and turn the burgers over.
- Continue to steam until the burgers reach an internal temperature of 71 °C.
To make the caramelised onions
- Pour the oil into a small saucepan, add the onions and allow to gently cook.
- Once the onions to start to take on a colour, start adding the mirin one spoon at a time.
- Allow it to reduce, add a splash of water and keep adding mirin to taste.
- Cook until the onions are cooked through and keep adding water if the pan sticks.
Once cooked leave to one side.
To make the poke vegetables
- Combine the soy sauce, sesame oil, rice vinegar and honey.
- Add the vegetables to the poke sauce, allow to stand for 30 minutes.
- Now all the elements are ready the burger can be assembled. Combine sriracha sauce and mayonnaise and spread a thick layer onto the bun, before topping with the poke vegetables, burger patty and onions.
