Lemongrass pork burgers with tom yum sweet potato wedges
A fresh and fragrant pork burger, perfect for a sunny barbecue. For this recipe, you can use a bamboo skewer or cocktail stick to secure the stacked burgers.
Ingredients
For the tom yum wedges
- 2 tbsp tom yum paste
- 3 tbsp oil, such as sunflower or rapeseed
- 600g/1lb 5oz sweet potatoes, scrubbed, skin on and cut into wedges
- 1 head garlic, cut in half horizontally
- sea salt flakes and freshly ground black pepper
For the quick cucumber pickles
- ½ large cucumber, halved lengthways, seeds removed and thinly sliced
- ½ long red chilli, sliced (and seeds removed if less heat preferred)
- 1 garlic clove, crushed (or 1 tsp garlic paste)
- 50²µ/1¾´Ç³ú caster sugar
- 50ml/2fl oz rice wine vinegar or cider vinegar
- large pinch fine sea salt
For the pork burgers
- 500g/1lb 2oz pork mince
- 1 lemongrass stalk, woody outer layers removed, finely chopped (or 1 tbsp lemongrass paste)
- 4 garlic cloves, crushed (or 4 tsp garlic paste with pinch fine sea salt)
- 1 tbsp dark soy sauce
- ½ small onion or 1 shallot (about 60g/2¼oz), finely chopped
- 1 free-range egg, beaten
- 10g fresh root ginger, peeled and grated (or 2 tsp ginger paste)
- 2½ tsp fish sauce
- 2½ tsp caster sugar
- ¼ tsp ground white pepper
- ½ long red chilli, seeds removed and finely chopped
- 4 brioche buns or hamburger buns, cut in half
- 2 tbsp oil, such as sunflower, rapeseed or coconut oil
To serve
- 2 free-range eggs
- sriracha, to taste
- tender lettuce leaves, such as cos or Little Gem
- 1 tomato, thinly sliced
- ½ long red chilli, thinly sliced and seeds removed, if less heat preferred (optional)
- 75g/2½oz crispy fried shallots (optional)
- handful fresh herbs, such as coriander leaves, Thai basil leaves or mint leaves
- 4 tbsp Japanese or ordinary mayonnaise
Method
To make the tom yum wedges, preheat the oven to 220C/200C Fan/Gas 7. Mix the tom yum paste and oil together in a bowl, then toss with the sweet potato wedges. Transfer to a large baking tray in a single layer and season generously with the sea salt flakes and pepper. Nestle the garlic head halves amongst the wedges.
Bake for 40 minutes, or until nicely caramelised on the outside and cooked through. Squeeze the roast garlic flesh out of the skin, discarding the skin. Toss the garlic with the wedges and keep warm until ready to serve.
To make the pickles, combine all of the ingredients in a bowl and stir together. Leave to pickle for at least 15 minutes, then drain and set aside.
To make the pork burgers, combine all of the ingredients, except the buns and oil, in a large bowl and mix well with your hands for 1–2 minutes, or until the liquid has been fully absorbed. Dampen your hands and divide the mince mixture into four patties that are about 2–3cm/¾–1¼in thick and the same width as the burger buns.
Toast the burger buns, cut-side down, in a large non-stick frying pan over a medium heat for 1–2 minutes until golden, then set aside. Heat the oil in the pan over a medium heat. Add the burger patties, reduce the heat to medium–low and cook for around 7 minutes on each side, or until browned, caramelised and cooked through. Remove from the heat and set aside.
To serve, fry the eggs in the frying pan to your liking. Squeeze a generous amount of sriracha on the bottom of each toasted bun. Lay the lettuce on top, then a burger, tomato, fried egg, some pickles, chilli (if using), fried shallots (if using) and herbs.
Spread 1 tablespoon mayonnaise on the top half of each bun and place on top. Pierce each burger through the centre with a skewer (trimmed if necessary) or cocktail stick to hold it together. Serve immediately, with any remaining pickles on the side, along with the sweet potato wedges.
