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Thai pork burgers with nahm jim salad

A recipe from the Good Food collection.

Ingredients

Thai Pork Burgers with Nahm Jim Salad
Thai Pork Burgers with Nahm Jim Salad
1 tablespoon vegetable oil
400 g (14 oz) tin pineapple rings, drained well
2 tablespoons whole-egg mayonnaise
4 hamburger buns, split and toasted finely sliced cucumber, to serve 

Pork Patties

1 small red onion, chopped
2 garlic cloves, finely chopped
1 lemongrass stem, white part only, finely chopped
1 teaspoon grated fresh ginger
600 g (1 lb 5 oz) minced (ground) pork
1 tablespoon fish sauce
1 carrot, grated
1 egg
40 g (1½ oz/½ cup) fresh breadcrumbs
1 tablespoon Thai red curry paste

Nahm Jim Salad, for Adults

1 green bird's eye chilli, finely chopped
½ small red onion, finely sliced
1 small handful of Thai basil
1 small handful of mint
1 Lebanese (short) cucumber, finely chopped
1 teaspoon shaved palm sugar (jaggery)
1 tablespoon lime juice
1 tablespoon fish sauce
2 tablespoons kecap manis (available from the Asian section of supermarkets)

Method

1. To make the pork patties, put the onion, garlic, lemongrass and ginger in a small food processor or blender and process until a paste forms. Scrape the paste into a bowl and add the pork, fish sauce, carrot, egg and breadcrumbs. Season with sea salt and freshly ground black pepper and mix well using your hands.

2. For the kids, remove one-third of the patty mixture and divide into two even portions, then shape each into a round patty about 10 cm (4 inches) in diameter.

3. For the adults, mix the Thai curry paste into the remaining mixture and shape into four patties of the same size, keeping them separate.

4. Heat the oil in a frying pan over medium heat. Add the patties in batches and cook for 6–7 minutes on each side, or until cooked through. Heat a second frying pan over medium heat. Add the pineapple rings, in batches if necessary, and cook for 2 minutes on each side, or until lightly browned.

5. To make the nahm jim salad, put the chilli, onion, basil, mint and cucumber in a bowl. In a small bowl mix together the palm sugar, lime juice and fish sauce, then pour over the salad and toss to coat.

6. Spread the mayonnaise on four of the toasted bun rounds and divide among plates.

For the kids, add some cucumber slices, the children's patties and some pineapple to two of the rounds, then put the lids on top and serve.

For the adults, put two patties on each of the remaining rounds. Top with the remaining pineapple, then the nahm jim salad. Drizzle with kecap manis, then put the lids on top and serve.

 

Main ingredient:
Pork
Cuisine:
Thai
Course:
Lunchbox

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