The Towering Inferno Chilli Coconut And Coriander Pork Burger Recipes

CURRY PORK BURGERS WITH SPICY KETCHUP

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

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.

SPICY PORK BURGERS WITH GUACAMOLE

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.