- 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
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.