Ingredients

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

Mix all the patty ingredients except the sesame oil and divide into 6 portions. Shape into small patties and flatten slightly.
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.
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.
Fry the thyme and mushrooms in the butter and season to taste.
Mix the sriracha with the mayonnaise and soya.
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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