91Èȱ¬

Lemongrass pork burgers with tom yum sweet potato wedges

2 ratings

A fresh and fragrant pork burger, perfect for a sunny barbecue. For this recipe, you can use a bamboo skewer or cocktail stick to secure the stacked burgers.

Ingredients

For the tom yum wedges

  • 2 tbsp tom yum paste
  • 3 tbsp oil, such as sunflower or rapeseed
  • 600g/1lb 5oz sweet potatoes, scrubbed, skin on and cut into wedges
  • 1 head garlic, cut in half horizontally
  • sea salt flakes and freshly ground black pepper

For the quick cucumber pickles

  • ½ large cucumber, halved lengthways, seeds removed and thinly sliced
  • ½ long red chilli, sliced (and seeds removed if less heat preferred)
  • 1 garlic clove, crushed (or 1 tsp garlic paste)
  • 50²µ/1¾´Ç³ú caster sugar
  • 50ml/2fl oz rice wine vinegar or cider vinegar
  • large pinch fine sea salt

For the pork burgers

To serve

  • 2 free-range eggs
  • sriracha, to taste
  • tender lettuce leaves, such as cos or Little Gem
  • 1 tomato, thinly sliced
  • ½ long red chilli, thinly sliced and seeds removed, if less heat preferred (optional)
  • 75g/2½oz crispy fried shallots (optional)
  • handful fresh herbs, such as coriander leaves, Thai basil leaves or mint leaves
  • 4 tbsp Japanese or ordinary mayonnaise

Halloween

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