Coconut & lime rice
A simple side dish to cool down spicy mains - use either jasmine or basmati rice. Try it with our chicken teriyaki skewers
Vietnamese pork & peanut burgers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4
Skip to ingredients
- 500g pork mince
- 2 tbsp oyster sauce
- 6 spring onionstrimmed and finely chopped (both green and white parts)
- thumb-sized piece gingerpeeled and finely grated
- ½-1 tsp chilli flakes
- 1 limezested and cut into wedges
- 1 tbsp sesame or sunflower oil
- iceberg or Baby Gem lettuceleaves, to serve
- 4 sesame burger buns
- 25g roasted unsalted peanutsroughly chopped
- mayonnaiseor sweet chilli sauce, to serve (optional)
Nutrition: per burger
- kcal523
- fat22g
- saturates6g
- carbs44g
- sugars3g
- fibre3g
- protein35g
- salt2.3g
Method
step 1
In a large bowl, mix together the pork, oyster sauce, spring onions, ginger, chilli flakes and lime zest. Shape the mixture into 4 patties using your hands. Heat the oil in a large frying pan over a medium heat, add the patties and cook for 8 mins each side until cooked through.
step 2
To serve, put lettuce leaves on the bottom halves of the buns and squeeze over a little lime juice. Add the burgers, sprinkle over the peanuts and cover with the top halves of the buns. Serve with the remaining lime wedges and mayonnaise or sweet chilli sauce, if you like.
