I love burgers and I love Chinese food, so what better than combining the two. The result, my hoi sin pork burger.
I went through this phase where I made burgers almost every weekend and I decided to use different proteins for my burger. A pork burger was unlikely but I thought why not try something new. Hoi sin sauce is one of my fave Chinese condiments which I usually use as a dip for my duck pancakes or to cook pork ribs and so I thought why not try it with the burger.
The key thing to a good burger, in my opinion anyway, is how you treat your pattie, and the other fillings you put in the burger.
This burger has the lovely rich umami from the hoi sin sauce and then the freshness of the cucumber and spring onions, a simple but perfect combo.
Makes 4 burgers
500 grams pork mince
2 tablespoons cornflour
Salt to taste
200ml Hoi sin sauce
1 large cucumber, julienned
4 spring onions, julienned
4 burger buns
1 packet salad leaves, washed
Place your pork mince in a bowl and to this add about 1/4 teaspoon of salt and the cornflour and mix well. Divide the meat into 4 portions, roll into a ball and then gently use your hand to flatten into a pattie. Put your patties on a plate, cover with cling film and place them in the fridge. In a separate bowl, put in your hoi sin sauce ready for dipping.
NB: The cornfour will help bind the mince and you don't need too much of it.
Heat your griddle pan on a high heat. Take your pork pattie and gently dip it into the hoi sin sauce making sure the entire pattie is covered in sauce. Add about 4 tablespoons of oil into the pan and place the pattie on to the pan and reduce to a medium heat. Cook for 3 minutes on each side while basting it with more of the hoi sin sauce.
Repeat the same process with the rest of the patties. Once this is finished, split your burger bun in half. Spread some mustard and mayo on the bottom bun and top it up with some salad leaves or lettuce, your pork pattie and the spring onion and cucumber.
Serve with french fries or whatever side dish you like....