Vietnamese Pork Burgers with Fresh Plum Chutney
Photography by Steve Rood.
Serves: 4
INGREDIENTS
Burgers
500 grams pork mince, with some fat
3 tablespoons good quality, coarse peanut butter
finely grated zest 1 lemon
1 tablespoon fish sauce
1 teaspoon sesame oil
2 cloves garlic, crushed
1/2 cup chopped mint or coriander
1 tablespoon brown sugar
1/2 teaspoon chilli flakes
1 egg
sea salt
Plum chutney
6 ripe plums
1 tablespoon vegetable oil
1 small red onion, finely chopped
1/2 teaspoon sea salt
1 tablespoon grated fresh ginger
finely grated zest and juice 1 large orange
2 tablespoons brown sugar
1 tablespoon red wine or rice vinegar
To serve
hot cooked rice
1 cup julienned carrot
1 cup bean sprouts
1 teaspoon sesame oil
coriander
METHOD
Burgers: Put all the ingredients in a food processor and pulse to combine. Tip into a bowl, season and refrigerate for 30 minutes.
Chutney: Cut each plum into six wedges. Heat the oil in a saucepan and gently cook all the ingredients except the plums, for 5 minutes. Add the plums, cover and simmer for 8 minutes, stirring occasionally. Uncover and cook for another 8-10 minutes or until the plums are tender but not falling apart. Cool.
To cook: Preheat a barbecue or grill plate. Divide the meat mixture into 16 portions and form into patties. Cook over a medium heat until golden and fully cooked through but not dry.
To serve: Spoon the rice onto plates and top with the pork burgers and coriander. Toss the carrots and bean sprouts with the sesame oil and place a small stack alongside. Serve with a small dish of plum chutney.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.