Garlic and ginger pork burgers
Nice when barbecued
4.34/5 Ginger lifts this burger, as does the garlic. The Judge
- 400g to 450g pork tenderloin fillet, roughly chopped.
- 2 tablespoons freshly grated ginger
- 4 cloves garlic, peeled and crushed
- 4 spring onions, finely chopped
- 1 fresh red chilli, finely chopped
- 1 tablespoon dark soy sauce
- 40 g breadcrumbs
- 1 egg, beaten [optional]
- Add all of the ingredients to afood processor with a metal blade. Pulse until blended to your liking.
- Tip out onto a cutting board and make the final mix with your hands.
- Shape into 8 burgers.
- Place on an oiled barbecue grill, hotplate, griddle, or even a frying pan.
- Cook for about 8 minutes, turning every two minutes.
- Check they are properly cooked.
- Rest for 4 minutes.
Serve with satay sauce.
Freeze the uncooked burgers, separated with greaseproof paper for easy thawing.
With in the proportions above, you should not need a beaten egg to hold the burgers together, however, if you increase the quantity of breadcrumbs over 40g , then add a beaten egg at step one.
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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