serves
4
prep
20 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
Love At First Bite
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 4 burger buns, halved
- oil, for cooking (sunflower, grapeseed or coconut)
- 4 eggs
- Sriracha, to taste
- 1 head baby cos lettuce
- 1 tomato, thinly sliced
- ½ long red chilli, thinly sliced
- 1 tbsp fried shallots
- ¼ cup herb leaves (coriander, Thai basil or mint)
- 4 tbsp mayonnaise
- bamboo skewers or cocktail sticks
For the pork patties
- 500 g pork mince
- 1 tbsp lemongrass paste
- 1 tbsp garlic paste
- large pinch fine sea salt
- 1 tbsp dark soy sauce
- 1 medium eschallot (60 g), peeled and finely chopped
- 1 egg, beaten
- 2 tsp ginger paste
- 2½ tsp fish sauce
- 2½ tsp caster sugar
- ¼ tsp white pepper
- ½ long red chilli, finely chopped
For the quick pickle
- 1 cucumber, halved, seeds removed, thinly sliced
- ½ long red chilli, sliced
- 1 tsp garlic paste
- 50 ml caster sugar
- 50 ml rice wine vinegar
- large pinch fine sea salt
Instructions
1. For the quick pickle, combine all the ingredients in a medium bowl and allow to sit for 15 minutes before using.
2. To make the pork patties, in a large bowl, combine all the ingredients and mix well using your hands for 1 – 2 minutes, until completely combined. Using moistened hands, divide the mixture into 4 equal portions, then form into burger patties 2 – 3 cm thick. They should be the same size as the buns.
3. Heat a large frying pan over medium heat, then toast the burger buns, cut-side down for 1 – 2 minutes, or until golden, then remove to a plate.
4. Return the frying pan to medium heat with 2 tbsp oil. Add the patties and reduce the heat to medium-low. Cook for 7 minutes each side, or until cooked through. Remove to a plate.
5. Return the frying pan to the heat with a drizzle of oil. Crack the eggs into the pan and cook to your liking.
6. Drain the quick pickle. To assemble, spread the buns with sriracha and top with lettuce, a pork patty, fried egg, sliced tomato, the quick pickle, sliced chilli, fried shallots and fresh herbs. Spread the top half of the bun with 1 tbsp mayonnaise, then secure the burgers using skewers or cocktail sticks. Serve any remaining quick pickle on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Love At First Bite
