Thai Pork Burgers Recipes

THAI-SPICED PORK BURGERS

Thai-Spiced Pork Burgers image

Make and share this Thai-Spiced Pork Burgers recipe from Food.com.

Provided by Londonsbk

Categories < 30 Mins

Time 25m

Yield 6 burgers, 6 serving(s)

Number Of Ingredients 14

Ingredients

6 tablespoons mayonnaise
3 tablespoons fresh lime juice
3 green onions, coarsely chopped
3 garlic cloves
1 lemongrass, stalk bottom 4 inches only, sliced
1 teaspoon dry crushed red pepper
3 cups button mushrooms, quartered
1 1/2 lbs ground pork
1/2 cup cilantro, chopped
1 tablespoon fish sauce
1/4 teaspoon black pepper, ground
1/4 cup vegetable oil
6 hamburger buns
3 cups napa cabbage, shredded

Steps:

Whisk mayonnaise and lime juice in large bowl. Season with salt and pepper. Cover; chill. Puree green onions and next 3 ingredients in processor unitl smooth. Add mushrooms; process until finely chopped. Transfer to large bowl. Mix in pork and next 3 ingredients. Divide into 6 equal patties.
Heat oil in heavy large skillet over medium heat. Fry burgers until brown and cooked through, about five minutes per side. Spread 1 tablespoon lime mayonnaise on bottom of each bun. Place burger atp mayonnaise. Add cabbage to remaining myonnaise in bowl; toss to coat. Top burgers with cabbage mistsure, dividing equally. Place buns tops on cabbage.

Nutrition Facts : Calories 617, Fat 39.7, SaturatedFat 11.2, Cholesterol 110.5, Sodium 632.5, Carbohydrate 29.1, Fiber 2.1, Sugar 5.2, Protein 35.4

THAI PORK BURGER

Thai Pork Burger image

Provided by Food Network Kitchen

Yield 1 burger

Number Of Ingredients 0

Ingredients

Steps:

Mix 1/4 cup lime juice and 1 tablespoon each fish sauce and olive oil; season with salt and sugar. Toss half of the dressing with shaved carrots, sliced red onion and cilantro. Lightly mix 6 ounces ground pork with a big pinch of kosher salt. Form into a ball, then shape into a 3/4-inch-thick patty; make an indentation in the center. Preheat a grill to high; brush the grates and burger with canola oil. Season the patty with salt and grill about 4 minutes per side, basting with the remaining dressing. Serve on a roll with mayonnaise, chili sauce and the slaw.

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