Vietnamese Pork Peanut Burgers Recipes

VIETNAMESE PORK & PEANUT BURGERS

Vietnamese pork & peanut burgers image

Mix up your midweek menu with these Asian-style burgers, made from pork mince and flavoured with oyster sauce, ginger and lime

Provided by Katy Gilhooly

Categories Dinner, Lunch, Main course, Supper

Time 35m

Yield Makes 4

Number Of Ingredients 11

Ingredients

500g pork mince
2 tbsp oyster sauce
6 spring onions , trimmed and finely chopped (both green and white parts)
thumb-sized piece ginger , peeled and finely grated
½-1 tsp chilli flakes
1 lime , zested and cut into wedges
1 tbsp sesame or sunflower oil
iceberg or Baby Gem lettuce leaves, to serve
4 sesame burger buns
25g roasted unsalted peanuts , roughly chopped
mayonnaise or sweet chilli sauce, to serve (optional)

Steps:

In a large bowl, mix together the pork, oyster sauce, spring onions, ginger, chilli flakes and lime zest. Shape the mixture into 4 patties using your hands. Heat the oil in a large frying pan over a medium heat, add the patties and cook for 8 mins each side until cooked through.
To serve, put lettuce leaves on the bottom halves of the buns and squeeze over a little lime juice. Add the burgers, sprinkle over the peanuts and cover with the top halves of the buns. Serve with the remaining lime wedges and mayonnaise or sweet chilli sauce, if you like.

Nutrition Facts : Calories 523 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium

GRILLED PORK BURGERS INDOCHINE

Grilled Pork Burgers Indochine image

Provided by Food Network

Categories main-dish

Time 40m

Yield 6 burgers

Number Of Ingredients 16

Ingredients

3/4 cup mayonnaise
1/4 cup finely chopped fresh Thai basil leaves
1/4 cup finely chopped fresh cilantro leaves
2 green onions, finely chopped
2 tablespoons fresh lime juice
1/4 cup Vietnamese fish sauce (nuoc mam)
4 teaspoons jaggery (palm sugar) or brown sugar
1 teaspoon sriracha or other Asian hot chili sauce
2 pounds freshly ground pork
1/4 cup chunky peanut butter
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1/2 teaspoon ground star anise
Vegetable oil, for brushing the grill rack
6 French rolls, split
6 interior butter lettuce leaves

Steps:

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
For the Dressing: combine the mayonnaise, basil, cilantro, green onions, and lime juice in a bowl. Cover and refrigerate.
For the Patties: combine the fish sauce, jaggery, and chili sauce in a medium bowl. Add the pork, peanut butter, ginger, garlic, and star anise and blend loosely with a fork. Form into 6 equal patties the approximate dimensions of the rolls, making a slight depression in the middle of the patties to compensate for the tendency to bulge during cooking.
Brush the grill rack with oil. Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees F, about 4 minutes longer.
During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast.
To assemble the burgers: spread the roll bottoms with a thin layer of dressing, followed by a lettuce leaf. Add the patties and top with generous dollops of the dressing. Add the roll tops.

VIETNAMESE PORK BURGERS

VIETNAMESE PORK BURGERS image

These ground pork patties get their Vietnamese flavour from lemongrass, ginger, kaffir lime leaves and fish sauce. Garnish them with our Pickled Carrots and other typically Vietnamese ingredients for a barbecued version of a bahn mi sandwich.

Categories Sandwiches,Barbecue

Yield Makes 6.

Number Of Ingredients 15

Ingredients

1 tbsp canola oil
1/4 cup finely chopped lemon grass stalk
1/4 cup finely chopped onion or shallots
1 tbsp finely chopped fresh ginger
2 kaffir lime leaves, optional
1 clove garlic, finely chopped
1 lb (0.5 kg) lean ground pork
1/2 cup fine dry bread crumbs
2 large eggs, lightly beaten
2 tsp fish sauce
1/4 tsp salt
1/4 tsp freshly ground pepper
6 Sesame Hamburger Buns, halved, or hamburger buns
Pickled Carrots
Toppings: Processed cheese product, Thai sweet chili sauce, julienned seeded English cucumber, thinly sliced onion, sliced jalapeno pepper, chopped roasted peanuts

Steps:

Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
Heat oil in a medium frypan over medium-low heat. Add lemon grass, onion, ginger, lime leaves and garlic; sauté until lemon grass and onion are softened, about 5 minutes. Remove from heat and cool slightly; remove and discard lime leaves.
Transfer lemon grass mixture to a bowl. Add pork, bread crumbs, beaten eggs, fish sauce, salt and pepper; stir until well blended. Shape mixture into 6 patties.
Grill patties until completely cooked. Serve in Sesame Hamburger Buns with Pickled Carrots and toppings.

Nutrition Facts : Calories 400 calories, 14.5 g fat, 25.2 g protein, 41.8 g carbohydrate, 1.7 g fibre, 642 mg sodium*Ingredient not included in nutritional analysis.

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