Asian Pork Burgers with Sweet Apple Slaw



[is_desktop]Asian Pork Burgers with Sweet Apple Slaw[/is_desktop]These pork burgers have plenty of flavour and the easy coleslaw adds a satisfying crunch-factor. The kids will love getting involved and assembling their own burgers!

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Here’s What You Need

2 carrots
250 g green cabbage
10 g coriander
1 Lebanese cucumber
1 lemon
olive oil
Asian-style pork mince
50 g aioli
1 Granny Smith apple
4 Japanese-style milk buns (see Option 1 or Option 2)
salt

Here’s What You Do

1. Prepare ingredients
Preheat the oven to 180°C. Line an oven tray with baking paper. Using an Asian vegetable shredder, coarsely grate or shred the carrot. Finely shred the cabbage. Combine in a bowl. Pick the coriander leaves. Using a vegetable peeler, cut the cucumber into ribbons. Zest and juice the lemon into separate bowls.
2. Make patties
Divide the Asian-style pork mince into 4 patties.

3. Cook patties
Heat 1 tablespoon oil in a large frypan over medium-high heat. Cook the patties for 3 minutes each side or until browned. Transfer to the prepared tray and finish cooking in the oven for 5 minutes or until cooked through.
4. Make slaw
Add the aioli, lemon zest and 2 tablespoons lemon juice to the cabbage mixture. Season with salt.

5. Grate apple
Cut half the apple into thin wedges. Set aside a portion of coleslaw for the kids. Coarsely grate the remaining apple and add to the adults’ coleslaw with the coriander.
6. Heat buns
Cut each bun in half and warm in the oven for 2 minutes. Sandwich the cucumber, patties and slaw between buns. Serve the kids’ portion with the apple wedges.

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Asian Pork Burgers with Sweet Apple Slaw

Course: Burgers
Author: Marley Spoon
0 from 0 votes
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Ingredients

Recipe Instructions

  • Preheat the oven to 180°C. Line an oven tray with baking paper. Using an Asian vegetable shredder, coarsely grate or shred the carrot. Finely shred the cabbage. Combine in a bowl. Pick the coriander leaves. Using a vegetable peeler, cut the cucumber into ribbons. Zest and juice the lemon into separate bowls.
  • Divide the Asian-style pork mince into 4 patties.
  • Heat 1 tablespoon oil in a large fry-pan over medium-high heat. Cook the patties for 3 minutes each side or until browned. Transfer to the prepared tray and finish cooking in the oven for 5 minutes or until cooked through.
  • Add the aioli, lemon zest and 2 tablespoons lemon juice to the cabbage mixture. Season with salt.
  • Cut half the apple into thin wedges. Set aside a portion of coleslaw for the kids. Coarsely grate the remaining apple and add to the adults' coleslaw with the coriander.
  • Cut each bun in half and warm in the oven for 2 minutes. Sandwich the cucumber, patties and slaw between buns. Serve the kids' portion with the apple wedges.

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Nutrition

Serving : 0g | Calories : 0kcal | Carbohydrates : 0g | Protein : 0g | Fat : 0g | Saturated Fat : 0g | Polyunsaturated Fat : 0g | Monounsaturated Fat : 0g | Trans Fat : 0g | Cholesterol : 0mg | Sodium : 0mg | Potassium : 0mg | Fibre : 0g | Sugar : 0g | Vitamin A : 0% | Vitamin C : 0% | Calcium : 0% | Iron : 0%

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