© J Sainsbury plc 2020
Thai-style pork burgers
With fresh coriander and Thai green curry paste, these juicy burgers are full of flavour
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Ready in 40 minutes
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Cooking time 25 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 500 g lean British pork mince
- 1 medium red onion, very finely chopped
- 2 tbsp Thai green curry paste
- 3 tbsp washed and chopped fresh coriander
- 1 medium British free-range egg, yolk only
- 0.25 tsp salt
- 3 tbsp lighter mayonnaise
- 4 gluten-free soft white rolls
- 120 g bag baby leaf sweet bistro salad
- 2 medium tomatoes, washed and sliced
Method
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1
Preheat the oven to 200°C, fan 180°C, gas 6.
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2
Put the mince, onion, curry paste, 1 tablespoon of the coriander, the egg yolk and salt into a bowl and mix well. Shape into 4 patties.
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3
Heat a frying pan over a medium heat. Fry the burgers for 2-3 minutes turning occasionally, to seal. Transfer to a baking tray and cook in the oven for a further 18-20 minutes , until just cooked through with no pink remaining.
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4
Stir the remaining coriander through the mayonnaise. Cut the rolls in half and fill with the salad and tomato slices. Top with the burgers and a spoonful of the coriander mayonnaise.
Cook’s tip: as an alternative serving suggestion, make a mango salsa by mixing 1 diced ripe mango with 1 finely chopped red chilli, the juice of 1 lime and 1 tablespoon chopped coriander.
