These burgers are not only healthy but undeniably scrumptious and will regularly feature at our dinner table. I was inspired after seeing a delightful array of mouth-watering culinary snaps on Instagram of a friends recent trip to Vietnam. It got me seriously hankering for the fresh, vibrant flavors of Southeast Asian cusine. Today I served my burger on a gluten free Canyon Bakehouse hamburger bun. I usually eat my burgers protein or ‘paleo’ style (wrapped in lettuce) but these burger buns are so good I could not resist!
Aside from a bit of chopping this meal is simple and cheap to prepare. I baked my patties in the oven to avoid odor in my tiny apartment but you could also pan fry them in a little oil. The slaw dressing rocks and I am definitely going to reuse the recipe as a side to seafood!
Burger Patty Ingredients
- 1 finely diced shallot
- 1 pound of fresh ground lean pork (turkey or chicken also works well)
- 3 cloves minced garlic
- 2 thumbnail sized knobs of fresh ginger, minced
- 1 jalapeno or medium red chili, seeded and diced
- 1 tbsp fish sauce
- 1 tbsp soy sauce (I use tamari)
- 1/2 tbsp five spice powder
- 1/2 tbsp Sriacha chili sauce
- 1/2 tsp brown sugar
- Juice from 1/4 lime
- 1 egg
- Handful of chopped fresh cilantro
- 1/4 green & red cabbage finely sliced
- 1 carrot, shredded
- Fresh cilantro
- Fresh mint
- 2 tbsp rice vinegar
- 2 tbsp Good quality egg mayonnaise
- 1.5 tsp Soy sauce
- 1 tsp Fish sauce
- 1.5 tbsp Sriracha chili sauce
- 1/2 fresh lime juiced
- 1 tsp brown sugar
Preheat the oven to 350F.
In a large mixing bowl combine all the patty ingredients together and mix well with your hands. (Ideally you want to put the mince back in the fridge for about 30 minutes to firm up before forming into patties but I did not have time and although they were a little sticky on the fingers they turned out fine and held together well). Prepare a baking tray with baking paper then using your hands form meat into 4 disk shaped patties and bake in the oven for approximately 30 minutes, until golden and cooked through turning once.
While the patties are cooking prepare the slaw dressing and shake well. Pour the dressing on top of the sliced cabbage and carrot then add a generous amount of chopped cilantro, mint and a little extra squeeze of fresh lime juice. Toss well and set aside.
Once the burgers are done remove from oven and allow to tent for a minute. Toast the burger buns or prepare your lettuce wrap then place the patty on top and top with a generous amount of slaw. Serve with extra lime, cilantro and chili sauce on the side. Nom nom!!!!