
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
35 min
Cuisine
Asian
This juicy pork burger is infused with the fresh Vietnamese flavours of lemongrass, shallot and soy. Top it with sweet chilli mayo, pickled carrot and herbs, and serve with chips. Burger-licious!
Prep Time
35 min
Cuisine
Asian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 952 kJ 227 kcal |
3688 kJ 879 kcal |
Fat of which saturates |
12.1 g 3.1 g |
46.8 g 12.1 g |
Carbohydrate of which sugars |
20.8 g 3.7 g |
80.6 g 14.4 g |
Fibre | 1.4 g | 5.3 g |
Protein | 9.2 g | 35.5 g |
Salt | 0.58 g | 2.27 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) into chips
Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp
Bash the lemongrass with a rolling pin, remove the tough outer layer[s] and discard
Chop the softer inner core[s] in half
Peel the garlic and shallot[s] and chop in half
Strip the mint leaves from their stems, discard the stems
Add the garlic, shallot[s], lemongrass, half the mint leaves and half the coriander to a food processor and blitz until finely chopped – this is your lemongrass paste
Once blitzed, combine the lemongrass paste, pork mince and soy sauce in a large bowl and give everything a good mix up – this is your lemongrass pork mince
Divide the lemongrass pork mince into 2 [4] and shape into burger patties
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the patties to the pan and cook for 7-8 min on each side or until browned, crisp and cooked through (no pink meat) – these are your lemongrass patties
While the patties are cooking, peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons
Add the carrot ribbons to a bowl with the rice vinegar and give everything a good mix up and set aside – these are your pickled carrot ribbons
Trim, then slice the spring onion[s]
Slice the ciabatta rolls in half
Add the halved ciabatta rolls to a baking tray (cut side up) and put the tray in the oven for 5 min or until they're hot and crusty
In a small bowl combine the chilli jam and mayonnaise – this is your sweet chilli mayo
Top the base of the toasted ciabatta with some sweet chilli mayo, the remaining coriander and mint, a lemongrass patty and the pickled carrot ribbons then top with the ciabatta lid
Serve with the chips to the side and drizzle over the remaining sweet chilli mayo, then top with the chopped spring onion
Enjoy!