Asian Pork Burgers two ways

This features in Harry's cook book "everything in a bao bun"! You could swap the bao buns for just ordinary seeded burger buns if you wanted to.

Dad's recipe (which varies every time!)

---

Based on a Nadia recipe:

Char Sui Pork Burgers

600g free farmed pork mince

50g breadcrumbs

1 egg

2 tbsp tomato sauce

3/4 tsp salt

Asian herbs (chives, garlic powder, onion powder, ground ginger, mustard powder, chinese 5 spice)

Drizzle of oil

Char Sui Sauce

In a large bowl mix all the ingredients apart from the oil and Char Sui Sauce until well combined. Divide mix into 6, roll into balls and flatten into 1cm patties. Set aside on a plate/tray.

Heat the oil in a non stick frypan on medium heat. Cook patties for about 5 minutes on each side, until cooked through. Cook in batches if needed and keep warm in the oven. It can be best to just slighly undercook in the pan and finish them off in the oven.

Return all the patties to the pan and pour over the Char Sui sauce and turn patties once to coat.

Serve in either bao buns or warmed/toasted sesame burgers with coleslaw and a sauce made from Char Sui and mayonnaise.

Easy, yummy, and a regular appearance on our weekly menu.