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
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
1 garlic clove
garlic
1 spring onion
spring onion
1 fresh lemongrass
fresh lemongrass
10g coriander
coriander(100%)
10g mint
mint(100%)
1 chilli jam pot (25g)
raw cane sugar, red chillies, red peppers, cider vinegar, onions, garlic, concentrated lemon juice, sea salt
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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 lemongrasspaste
3
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
4
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
5
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]
6
Slice the ciabatta rolls in half
Add the halvedciabatta 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
7
In a small bowl combine the chilli jam and mayonnaise – this is your sweet chilli mayo
8
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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
