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.  

Temperatures

For this recipe we used pork mince which must be cooked through to 72°C. You can mix the meats by adding chicken or turkey, just ensure to take the temperature up to 74°C.

Ingredients

Serves 4

For the burgers

• 800g minced meat (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 brugers

• 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 72°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.

Laura Tulloch

Thermapen Chef & Caterer

@laura_sussexfoodie

"I love my Thermapen, it really helps me cook with confidence. As a caterer the health and safety of everyone you cook for is paramount, but that doesn't mean you have to compromise with your cooking. A simple reassuring check with the Thermapen throughout the process is all that's needed to allow you to enjoy, and confidently serve what you've made."