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Pork burgers with Thai tomato and coconut relish

Name: Pork burgers with Thai tomato and coconut relish
Total time: 40 min
Ingredients: pork belly mince 250g, (see notes below); vegetable oil 1 tbsp; iceberg lettuce 4 leaves; aïoli from a jar 4 tbsp; coriander a few leaves; mint a few leaves; red chilli sliced to serve (optional); tomatoes 250g, ripe; extra-virgin coconut oil 50ml; lemongrass 1 stick; lime leaves 3; fish sauce 2 tbsp; palm or soft light brown sugar 1 tbsp; bird’s-eye chillies 2; garlic 4 cloves, chopped; ground turmeric a pinch; caster sugar 50g; soy sauce 4 tbsp; coriander a small bunch, chopped; bird’s-eye chillies 4; lime leaves 6, stalks removed; Thai red curry paste 1 tbsp; ginger a thumb-sized piece, peeled

40 minutes + chilling
serves 4
Easy

Check out these pork burgers with punchy Thai flavours, topped with a cooling zesty coconut relish. These easy pork burgers come from chef Scott Hallsworth's Asian junk-food restaurant, Freak Scene

Published: June 22, 2018 at 4:04 pm

Ingredients

pork belly mince 250g, (see notes below)
vegetable oil 1 tbsp
iceberg lettuce 4 leaves
aïoli from a jar 4 tbsp
coriander a few leaves
mint a few leaves
red chilli sliced to serve (optional)

COCONUT RELISH

tomatoes 250g, ripe
extra-virgin coconut oil 50ml
lemongrass 1 stick
lime leaves 3
fish sauce 2 tbsp
palm or soft light brown sugar 1 tbsp
bird’s-eye chillies 2

THAI PASTE

garlic 4 cloves, chopped
ground turmeric a pinch
caster sugar 50g
soy sauce 4 tbsp
coriander a small bunch, chopped
bird’s-eye chillies 4
lime leaves 6, stalks removed
Thai red curry paste 1 tbsp
ginger a thumb-sized piece, peeled

Method

Step 1

For the relish, heat the oven to 200C/fan 180C/gas 6, put all of the ingredients onto a baking tray and toss. Cook for 20 minutes, then cover and cool to room temperature. Remove the lime leaves and lemongrass, and mix well. This will make a little more than you need, but will keep in the fridge for a week.
Step 2

Put all of the Thai paste ingredients into a food processor and whizz to a purée. Tip into a bowl with the pork mince and mix well. Form into 4 patties then cover and chill for at least an hour.
Step 3

Heat a non-stick frying pan with a splash of vegetable oil, then cook the patties for 6-7 minutes on each side or until really caramelised and cooked through.
Step 4

Put a large spoonful of the relish into each lettuce cup, top with the patty, a little aïoli, coriander and mint leaves, and slices of chilli.