These barbecue Pork burgers are really tasty and quick to make. Serve in decent bread rolls with a little green salad and satay sauce.

Garlic and ginger pork burgers
Servings:Serves 8 - Makes 8 garlic and ginger pork burgers
Calories per serving:172
Ready in:30 minutes
Prep. time:15 minutes
Cook time:15 minutes
Recipe author:Chef
First published:24th October 2012

Best recipe review

Nice when barbecued


Ginger lifts this burger, as does the garlic.

The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Add all of the ingredients to afood processor with a metal blade. Pulse until blended to your liking.
  2. Tip out onto a cutting board and make the final mix with your hands.
  3. Shape into 8 burgers.
  4. Place on an oiled barbecue grill, hotplate, griddle, or even a frying pan.
  5. Cook for about 8 minutes, turning every two minutes.
  6. Check they are properly cooked.
  7. Rest for 4 minutes.

Serving suggestions

Serve with satay sauce.

Chef's notes

Use chili sauce if you don't have fresh chillies.

Freeze the uncooked burgers, separated with greaseproof paper for easy thawing.

I added a little sherry and a splash of olive oil as well, just for the hell of it.

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.

Peeling ginger

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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