Lemongrass pork burgers with fried egg and sriracha

Pungent fish sauce and fragrant lemongrass brings just the right amount of flavour funk to these incredible lemongrass pork burgers. Don’t be deterred if you’re not a fan of fish sauce: it mellows and brings forth a pleasurable umami note that sings as the patties caramelise in the pan. Fresh tender herbs and a quick pickle complete the burger, and if you add a fried egg on top, you head into sublime territory. When I first served these burgers to my family, the first bite resulted in awe-struck looks from the surrounding faces, such was its deliciousness. You can also turn the patties into earth-shatteringly good meatballs by cooking 35 g balls for 5–6 minutes on a high heat.

Credit: Jiwon Kim

• serves

  4

• prep

  20 minutes

• cook

  25 minutes

• difficulty

  Easy

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Ingredients

• 4 burger buns, halved
• oil, for cooking (sunflower, grapeseed or coconut)
• 4 eggs
• Sriracha, to taste
• 1 head baby cos lettuce
• 1 tomato, thinly sliced
• ½ long red chilli, thinly sliced
• 1 tbsp fried shallots
• ¼ cup herb leaves (coriander, Thai basil or mint)
• 4 tbsp mayonnaise
• bamboo skewers or cocktail sticks

For the pork patties

• 500 g pork mince
• 1 tbsp lemongrass paste
• 1 tbsp garlic paste
• large pinch fine sea salt
• 1 tbsp dark soy sauce
• 1 medium eschallot (60 g), peeled and finely chopped
• 1 egg, beaten
• 2 tsp ginger paste
• 2½ tsp fish sauce
• 2½ tsp caster sugar
• ¼ tsp white pepper
• ½ long red chilli, finely chopped

For the quick pickle

• 1 cucumber, halved, seeds removed, thinly sliced
• ½ long red chilli, sliced
• 1 tsp garlic paste
• 50 ml caster sugar
• 50 ml rice wine vinegar
• large pinch fine sea salt

Instructions

1. For the quick pickle, combine all the ingredients in a medium bowl and allow to sit for 15 minutes before using.

2. To make the pork patties, in a large bowl, combine all the ingredients and mix well using your hands for 1 – 2 minutes, until completely combined. Using moistened hands, divide the mixture into 4 equal portions, then form into burger patties 2 – 3 cm thick. They should be the same size as the buns.

3. Heat a large frying pan over medium heat, then toast the burger buns, cut-side down for 1 – 2 minutes, or until golden, then remove to a plate.

4. Return the frying pan to medium heat with 2 tbsp oil. Add the patties and reduce the heat to medium-low. Cook for 7 minutes each side, or until cooked through. Remove to a plate.

5. Return the frying pan to the heat with a drizzle of oil. Crack the eggs into the pan and cook to your liking.

6. Drain the quick pickle. To assemble, spread the buns with sriracha and top with lettuce, a pork patty, fried egg, sliced tomato, the quick pickle, sliced chilli, fried shallots and fresh herbs. Spread the top half of the bun with 1 tbsp mayonnaise, then secure the burgers using skewers or cocktail sticks. Serve any remaining quick pickle on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Love At First Bite

Watch the full episode here

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Watch the full episode here

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