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Pork burgers with Thai tomato and coconut relish

Pork Mince Burgers with Coconut Relish

Pork burgers with Thai tomato and coconut relish

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

Published: June 22, 2018 at 4:04 PM

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Serves 4

Easy

Total time: 40 mins

+ chilling

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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

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Ingredients

Nutrition

250g pork belly mince

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

COCONUT RELISH

250g tomatoes

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

THAI PASTE

4 cloves garlic

chopped
a pinch ground turmeric
50g caster sugar
4 tbsp soy sauce
a small bunch coriander

chopped
4 bird’s-eye chillies
6 lime leaves

stalks removed
1 tbsp Thai red curry paste
a thumb-sized piece ginger

peeled

Nutrition: per serving

kcal757
fat70.8g
saturates19g
carbs21g
sugars18.9g
fibre1.2g
protein8.3g
salt3g

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.

Ask a good butcher to mince the pork belly for you.

Discover more of our best pork recipes here, including squidgy bao buns...

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