Barbecued red curry pork burgers

Barbecued red curry pork burgers

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Instead of cooking one dish for the kids and another for the adults, just divide the recipe at the last step to make fab kid-friendly and adult-friendly meals.

The ingredient of Barbecued red curry pork burgers

  1. 500g pork mince
  2. 3 green onions, thinly sliced
  3. 1 garlic clove, crushed
  4. 2 tablespoons Ayam Thai red curry paste
  5. 2 tablespoons mild satay sauce
  6. Olive oil cooking spray
  7. 2 hamburger buns, split
  8. 2 Turkish bread rolls, split
  9. 8 small iceberg lettuce leaves
  10. 1 medium carrot, peeled grated
  11. 1/3 cup fresh mint leaves
  12. 1/3 cup fresh coriander leaves
  13. Sweet chilli sauce, to serve
  14. Tomato sauce, to serve

The instruction how to make Barbecued red curry pork burgers

  1. Combine mince, onion and garlic in a large bowl. Season with salt and pepper. Transfer one-third mince mixture to a medium bowl. Set aside. Add curry paste to remaining mince mixture. Mix to combine. Shape mixture into four 1.5cmthick patties. Place on a large baking tray lined with baking paper.
  2. Add satay sauce to remaining pork mixture. Mix to combine. Shape mixture into two 1.5cm-thick patties. Place on prepared tray. Cover with plastic wrap. Refrigerate for 30 minutes or until firm.
  3. Spray a barbecue plate with oil. Heat on medium heat. Cook patties for 5 to 6 minutes each side or until cooked through. Place on a plate. Cover to keep warm. Place buns, cut side down, on barbecue. Cook for 1 to 2 minutes or until lightly toasted.
  4. Place half the lettuce and carrot on roll bases. Top each with mint, coriander and 2 curried patties. Drizzle with sweet chilli sauce. Sandwich with roll tops. Serve.

Nutritions of Barbecued red curry pork burgers

fatContent: 595.588 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 52 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 43 grams protein
sodiumContent: 72 milligrams cholesterol

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