Pork burgers with chilli and coriander

Clodagh McKenna adds a delicious and distinctly Asian twist to an old favourite
By Clodagh McKenna
Pork burgers with chilli and coriander
  • Rating:
  • Serves: 3-4
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 500 g minced pork
  • 1 red pepper, finely chopped
  • 1/2 red chillies, finely chopped
  • 1/2 tsp ground cumin
  • 1 handfuls coriander, finely chopped
  • 1 egg yolk, lightly beaten
  • olive oil, for mixing and frying
  • 1 large handfuls seasonal salad leaves
  • balsamic vinegar, for dressing salad
  • 1 loaf country bread, sliced thickly

For the chilli mayonnaise

  • 3 tbsp mayonnaise
  • 1 tbsp sweet chilli sauce


1. In a large mixing bowl, combine the pork, red pepper, chilli, cumin, coriander, egg yolk and a splash of olive oil and mix thoroughly. Season to taste with salt and freshly ground black pepper.

2. Shape the pork mixture into burger patties.

3. Heat a splash of olive oil in a frying pan and fry the patties until they are browned on both sides and cooked through.

4. For the chilli mayonnaise: combine the mayonnaise and sweet chilli sauce in a small bowl.

5. Dress the salad leaves with a vinaigrette of olive oil and a little balsamic vinegar to taste.

6. Toast the bread slices.

7. To serve, spread the toast slices with a little chilli mayonnaise, add some dressed salad leaves and top with a pork patty.

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