Pad Thai inspired pork burgers
Here's one for the tail end of barbecue season. In fact, here's one I was not quite brave enough to take to a barbecue yesterday (cancelled of course, because Grim Rainy Island).It's a bit of an experiment, and it drifted into my head after putting some leftover peanuts into a rather gentler pork burger mix for a different barbecue a few weeks back. It worked, but it made me think: aren't we tottering close to a Pad Thai vibe here?Why the heck not. In for a penny.In, also, for an eye-watering quantity of fish sauce. Damn, that stuff's pungent. Like, borderline is-this-recipe-worth-it pungent. Oh, it cooks out - it's great. But there's ten minutes coming up where you will not enjoy being in your kitchen.The burger toppings here are a bit of an issue. Clearly lettuce and tomato weren't going to fly. Cheese? Maybe halloumi, but noting anglo-american melty. Bacon? Only if it's so sweet-cured as to basically be confectionary. So what what I've done is pack in the remaining Pad Thai ingredients around the burger. It works, but you do end up with something rich.
Ingredients:
- Pork mince, 800g
- Peanuts, 100g
- White bread, 50g (on the stale side is fine)
- Spring onions, 4-5
- Garlic, 2-3 cloves
- Chili, to taste (but hot is good)
- Muscovado sugar, 3tbsp
- Fish sauce, 4tbsp
- Tamarind sauce/concentrate, 5-6tbsp depending how strong
To serve:
- Beansprouts & soy sauce
- Buns
- 2:1 mix of mayo & Sriracha sauce
- Eggs and/or prawns
Serves 4 - 6, depending how chunky you like your burgers.