“An Asian twist on a burger from The AU Women's Weekly. Tip: To make breadcrumbs: Remove the crusts from 2- to 3-day-old bread. Using a food processor, process until the crumbs are coarse.”
READY IN:
28mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the pork, egg, breadcrumbs, fish sauce, paste, cilantro roots and stems, chilli and half the green onion in a medium bowl. (Note: the mixture may be salted, if desired.) Mix thoroughly with your hands until well combined and sticky. Divide the mixture into four portions; shape portions into large flat patties. Sprinkle both sides of patties with sesame seeds; press firmly into the patties.
  2. Meanwhile, heat the flat plate of a barbecue over medium-high heat.
  3. Drizzle the oil over the barbecue plate. Cook the patties for 4 minutes, then turn and cook for a further 3-4 minutes on the other side. The patties should be browned and cooked through.
  4. Split each bread roll in half; grill or toast each side. Place some carrot on the base of each bun, then top with a patty, bean sprouts, remaining green onion and cilantro leaves. Drizzle with sweet chilli sauce and top with the remaining bread top.

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