Mini Asian burgers

Mini Asian burgers

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  • 6
  • Easy
  • 40 minutes
  • 25 minutes

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

Cooking Instructions

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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