Plum Pork Burger
with Sesame Lime Slaw & Sriracha Mayo
Pan fried pork burgers glazed in a sweet & sour plum glaze, topped with a zingy sesame lime slaw and a spicy mayo. All sandwiched between a soft bread roll to create a delicious & easy weekend fakaway. Serve with some homemade chips and extra sriracha mayo! Delish!
Serves 4
Effort: Easy
Prep: 10 mins
Cook: 15 mins
Gluten free option
Ingredients
500g pork mince
Netural oil - such as peanut
1 garlic clove, minced
1 tsp fresh ginger or paste
1.5 tbsp sesame oil
4 tbsp plum sauce
2 carrots, grated
1/4 cabbage, shredded
2 spring onion, diced
Juice of 1-2 limes (depending on size)
Pinch of caster sugar
4 tbsp kewpie mayo
1.5 tsp sriracha - see hints & tips
4 bread rolls
Salt & pepper
Instructions
In a bowl add the pork mince, garlic, ginger and 1/2 tbsp sesame oil. Season with salt & pepper and mix to combine. Divide into 4 equal balls and press down into patties. Place on a plate until you are ready to cook. Tip :These can be made in advance and left in the fridge until you are ready to cook. Bring out of the fridge and leave to stand at room temprature for 1/2 hour before you fry them.
Prepare the slaw; add the grated carrot, shredded slaw, diced spring onion to a bowl. In a smaller bowl whisk together the lime juice, the remaining 1 tbsp sesame oil and a pinch of sugar before pouring over the slaw mix. Season & toss to combine.
In a small bowl, combine kewpie mayonnaise and sriracha to taste. Season with salt and pepper.
Heat a drizzle of neutral oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 4-6 minutes per side.
Turn the heat down to low & pour the plum sauce over patties (1tbsp per burger) and gently flip to coat both sides. Cook for a further 2-3 minutes until the patties are cooked through - flipping them a couple of times. sure not to burn the sauce.
To serve; half the bread rolls, smoother with spicy mayo, add the cooked patties and any extra sauce from the pan, and top with the zingy slaw. Close the bread roll up and enjoy!!
See hints & tips for serving suggestion
Hints & tips
Make gluten free - To make this delish burger GF use your favourite gluten free bread roll.
Our favourites are Genius Gluten Free Soft White Rolls or making your own with this Well & Good Crusty Bread Mix - its a little more effort but they work really well in this recipe.
Pork mince - Pork mince is used in this recipe as it pairs so well with the plum sauce. Chicken mince or beef mince would also work if that’s what you have on hand.
Kewpie mayo - If you don’t have kewpie mayo mix 1/2 cup of normal mayo with 1 tbsp rice wine vinegar & 1 tsp sugar.
Sriracha - This is a type of chilli sauce. Feel free to use your favourite chilli sauce instead. For a milder flavour sweet chilli would mix well with the mayo.
Serving suggestion - Serve these moreish burgers with homemade chips, any leftover slaw & extra sriracha mayo.
Portion size - Serves 4 or 2 with leftovers
Storage - Storge in the fridge for 2 days. The patties can be frozen either before of after cooking.
