Ingredients

Method

For the burger patties:
• 500 g pork mince
• 2 large cloves garlic, minced
• 2 t ginger, finely grated
• 10 g coriander, stems removed and some chopped
• 3 T miso paste
• 2 T soya sauce
• 30 g breadcrumbs
• 3 T sesame oil, for frying
For the buns:
• 1 x 450 g packet Woolworths Barrettsridge garlic-and-herb beer bread
• 1 x 330 ml can beer
• 1 free-range egg, beaten
• black sesame seeds, for sprinkling
For the toppings:
• 45 g butter
• 2 t thyme, chopped
• 100 g white and brown shimeiji mushrooms, wiped and large ones halved
• smoked salt and freshly ground black pepper, to taste
• 1 T coriander, chopped
• 1 T sriracha sauce
• 4 T good-quality mayonnaise
• 1 t soya sauce
• 1 medium cucumber , sliced into ribbons
• crimson microherbs, to garnish

Method

Ingredients

1. Mix all the patty ingredients except the sesame oil and divide into 6 portions. Shape into small patties and flatten slightly.
2. Heat the sesame oil in a large heavy-based pan. Cook the patties for 2 minutes, then turn and cook for 90 seconds on the other side, or until cooked through.
3. To make the buns, mix the bread mixture with the beer to make a dough. Shape into 6 balls, brush with the egg and sprinkle with sesame seeds. Bake at 190°C for 15–20 minutes.
4. Fry the thyme and mushrooms in the butter and season to taste.
5. Mix the sriracha with the mayonnaise and soya.
6. To assemble, place the halved buns on a platter and top with cucumber ribbons, a patty and mushrooms. Drizzle with the sriracha mayo and garnish with microherbs.

Cook's note: These burgers are great for adults and kids. The flavours are intense: miso paste, garlic, ginger, soya sauce with a sriracha mayonnaise.

Instead of chipping the cucumber, I make cucumber ribbons to take the presentation up a notch. You can also mix up the buns: I serve these on an enriched bun, or on ramen noodles shaped into a bun.

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