By Laura Bakhtiarian
As seen in Adelady magazine | Issue 1
Turn this family hit into a burger for extra wow factor!
450g pork mince
1 tsp Chinese five spice
1⁄4 cup hoisin sauce
Salt and pepper, to season
4 spring onions, finely chopped
3 garlic cloves, crushed
3 tsp finely grated ginger
1 large carrot, cut into matchsticks
150g red cabbage, coarsely shredded
2 tbsp fresh coriander
65g (1 cup) bean sprouts, trimmed
1⁄2 cup Japanese mayonnaise
1 tbsp hot chilli sauce
1 1⁄2 tsp finely grated lime rind
4 brioche buns
Heat a greased barbeque plate or chargrill on medium high.
Combine mince, spice and sauces in a medium bowl.
Season with salt and pepper. Add spring onions, garlic and ginger. Using your hands, mix until well combined. Shape mixture into patties.
Cook patties on the barbeque, turning, for five to seven minutes or until cooked through. Set aside.
Make the salad by tossing carrot, red cabbage, coriander and bean sprouts in a large bowl.
Combine mayonnaise, chilli sauce and rind in a small bowl.
To serve, cut brioche in half and spread the mayonnaise mixture over the bases. Top evenly with salad mixture and patties. Sandwich with roll tops.