Vietnamese Pork & Prawn Blended Burger - by Benhi Dixon

SERVES: 4

Patties
200g Meadow White Button Mushrooms (~30%)
250g pork mince (~40%)
200g prawns, shelled & finely chopped (~30%)
1-2 Tbsp lemon grass, chopped and pounded
1 Tbsp coriander leaves and stalks, finely chopped
1 tsp ginger, finely grated
1 tsp garlic, finely crushed
dash of fish sauce
dash of soy sauce
pepper
Sriracha mayo
1 tsp sriracha sauce (store bought)
½ tsp soy sauce
4 Tbsp Japanese mayo
To serve
4 burger buns
coriander leaves, fresh
home pickled veges (carrot, cabbage, capsicum, cucumber)
pork crackling (store bought)
4 prawns, split in half (optional)

Method

To make patties, combine all ingredients either in a bowl or a food processor.
Wet your hands, to help with handling the mixture, and form into 4 large patties.
Heat a little oil in a pan or hotplate on medium-high heat and cook patties for a few minutes each side, turning once, until cooked through. Depending on size of your pan, you may need to do this in batches.
While patties are cooking, lightly toast buns.
To make the sriracha mayo, combine sriracha sauce, soy sauce and mayo and stir well. Add more sriracha for a spicier mayo.
Assemble burgers by first spreading siracha mayo on the bottom half of the bun, add a layer of coriander leaves, followed by the patty, more siracha mayo, home pickled vegies, then a good size piece of pork crackling. Optional, serve with extra pork crackling and a pan-seared prawn, on the side.

Benhi’s Tip:

Store bought pork crackling is fine but you could also make your own if you like!

Home pickled vege instructions here: Almost fill a 1L jar with chopped/sliced vegies of your choice, like carrots, cabbage, cucumber, capsicum. Add ¼ cup vinegar, 1 Tbsp sugar and ¼ tsp salt. Put lid on jar and shake until sugar is dissolved. Place in fridge and shake every now and then. Best the next day but can be used within a few hours. Keeps for up to a week in the fridge.

MADE WITH