Vietnamese Pork & Prawn Blended Burger - by Benhi Dixon
- 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
- 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)
- 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.
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.