Pork burgers with Thai tomato and coconut relish
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
- 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 tomatoesripe
- 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 garlicchopped
- a pinch ground turmeric
- 50g caster sugar
- 4 tbsp soy sauce
- a small bunch corianderchopped
- 4 bird’s-eye chillies
- 6 lime leavesstalks removed
- 1 tbsp Thai red curry paste
- a thumb-sized piece gingerpeeled
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.
