Vietnamese Pork Burgers with Fresh Plum Chutney
Photography Steve Rood.
Serves: 4
INGREDIENTS
Burgers
500 grams pork mince, with some fat
3 tablespoons good quality, coarse peanut butter
finely grated zest 1 lemon
1 tablespoon fish sauce
1 teaspoon sesame oil
2 cloves garlic, crushed
1/2 cup chopped mint or coriander
1 tablespoon brown sugar
1/2 teaspoon chilli flakes
1 egg
sea salt
Plum chutney
6 ripe plums
1 tablespoon vegetable oil
1 small red onion, finely chopped
1/2 teaspoon sea salt
1 tablespoon grated fresh ginger
finely grated zest and juice 1 large orange
2 tablespoons brown sugar
1 tablespoon red wine or rice vinegar
To serve
hot cooked rice
1 cup julienned carrot
1 cup bean sprouts
1 teaspoon sesame oil
coriander
METHOD
Burgers: Put all the ingredients in a food processor and pulse to combine. Tip into a bowl, season and refrigerate for 30 minutes.
Chutney: Cut each plum into six wedges. Heat the oil in a saucepan and gently cook all the ingredients except the plums, for 5 minutes. Add the plums, cover and simmer for 8 minutes, stirring occasionally. Uncover and cook for another 8-10 minutes or until the plums are tender but not falling apart. Cool.
To cook: Preheat a barbecue or grill plate. Divide the meat mixture into 16 portions and form into patties. Cook over a medium heat until golden and fully cooked through but not dry.
To serve: Spoon the rice onto plates and top with the pork burgers and coriander. Toss the carrots and bean sprouts with the sesame oil and place a small stack alongside. Serve with a small dish of plum chutney.
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