The Towering Inferno Chilli Coconut And Coriander Pork Burger Recipes

CURRY PORK BURGERS WITH SPICY KETCHUP

Curry Pork Burgers with Spicy Ketchup image

Provided by Sunny Anderson

Time 15m

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 1/2 pounds ground pork
2 teaspoons ground coriander
2 teaspoons curry powder
2 teaspoons Worcestershire sauce
1 teaspoon cayenne pepper
3 scallions, chopped
2 large clove garlic, finely chopped
Salt and freshly ground black pepper
2 tablespoons olive oil
6 hamburger buns
1 head butter lettuce
2 to 3 tomatoes, sliced
Spicy Ketchup, recipe follows
1 clove garlic, minced
1 tablespoon butter
1 cup ketchup
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1 scallion, finely chopped

Steps:

In a large bowl, using your hands mix together pork, coriander, curry powder, Worcestershire, cayenne, scallions and garlic, seasoning well with salt and pepper. Make 6 even patties and put in refrigerator until ready to cook. Heat a large fry pan over medium-high heat, add oil. Sear patties until golden brown on both sides and cooked through, about 5 minutes per side. Cook in batches, if necessary. Serve inside hamburger buns topped with lettuce leaf, tomato slice and spicy ketchup.
In a saucepan over medium heat, lightly saute garlic in butter, about 2 minutes. Add ketchup, red pepper flakes and cayenne pepper. Cook another 5 minutes. Remove from heat and stir in scallions. Cool before serving.

COCONUT PORK AND CHILLI CHUTNEY

Coconut Pork and Chilli Chutney image

Make and share this Coconut Pork and Chilli Chutney recipe from Food.com.

Provided by ltdsaloon16r

Categories Pork

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

750 g lean pork, cut into strips (I use fillets)
1 cup mango chutney
1 -2 small fresh red chile, seeded and chopped
1 tablespoon ground cumin
2 cloves garlic, crushed
2 teaspoons finely grated fresh ginger
2 tablespoons lemon juice
1 red capsicum, sliced
1 cup coconut milk
1/2 cup coarsely chopped fresh coriander leaves

Steps:

Combine pork, chutney, chilli, cumin, garlic, ginger and juice in large bowl.
Cover; refrigerate 3 hours or overnight.
Cook capsicum in heated oiled wok or large pan, stirring, until almost soft; remove from pan.
Stir fry pork mixture, in batches, in same pan until cooked through.
Add capsicum and milk; cook stirring, about 1 minute or until heated through.
Just before serving stir in coriander.

Nutrition Facts : Calories 403.9, Fat 23.2, SaturatedFat 14.4, Cholesterol 110.6, Sodium 111, Carbohydrate 6.3, Fiber 1.1, Sugar 2.1, Protein 42.3

SPICY PORK BURGERS WITH GUACAMOLE

Spicy Pork Burgers with Guacamole image

Provided by Justin Chapple

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 orange
1/4 cup plus 2 tablespoons minced red onion
1 to 2 pickled or fresh jalapenos, stemmed, seeded and minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons garlic powder
Kosher salt and freshly ground black pepper
1 1/4 pounds ground pork
2 ripe Hass avocados
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
4 large burger buns, split

Steps:

Working over a large bowl, finely grate the zest from the 1/2 orange and then squeeze in about 2 tablespoons of juice. Stir in the 1/4 cup minced onion, the jalapenos, cumin, coriander, garlic powder, 1 1/2 teaspoons salt and 1 teaspoon pepper. Add the pork and mix well. Form the mixture into 4 patties; transfer to a plate or baking sheet.
Preheat a grill, grill pan or large cast-iron skillet over medium-high heat. Cook the patties, turning once or twice, until an instant-read thermometer inserted in the thickest part of a patty registers 160 degrees F, about 10 minutes.
Meanwhile, cut the avocados in half lengthwise and discard the pits. Scoop the flesh into a medium bowl and, using a fork, lightly mash into a chunky paste. Fold in the cilantro, lime juice and the remaining 2 tablespoons red onion; season with salt and pepper.
Transfer the patties to a clean plate or baking sheet and tent with foil; let rest for 5 minutes. On the grill, grill pan or in the skillet, toast the buns over medium-high heat until golden, 1 to 2 minutes. Put the patties on the bottom buns and top with the guacamole. Close the burgers and serve.

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