Vietnamese Pork Burgers

Ingredients
4 x Venerdi Gluten Freedom Sweet Potato Sourdough Buns

Pork Patties
400g pork mince
2 tbsp fish sauce
2 tbsp lemongrass paste
1/3 cup coriander, finely chopped
2 garlic cloves, crushed
1 spring onion, finely chopped
2 tsp runny honey
1 heaped tbsp mayonnaise
1/2 tsp salt
Good grind of black pepper
70g sesame seeds (for coating)

Cucumber Pickle
1/2 cucumber, finely sliced
1/3 cup rice vinegar
1 tbsp caster sugar
Pinch of salt

Slaw
140g cabbage, finely sliced
1 large carrot, julienned
1 spring onion, finely sliced
1 1/2 tbsp lime juice
2 tsp fish sauce
2 tsp caster sugar

Chilli Mayo
6 tbsp mayonnaise
2–3 tbsp sriracha sauce
1 tbsp gluten-free soy sauce

To serve (optional)
Extra coriander leaves
Red chilli, finely sliced

Method

1. Mix all pork patty ingredients together until well combined. Divide into 4 and shape into patties to fit your buns. Press into sesame seeds so they’re nicely coated.
2. Heat a pan over medium heat and cook patties for 6–8 minutes total, flipping every 1–2 minutes so they cook through without burning the sesame seeds.
3. For the pickle, combine everything in a bowl and let it sit while you prep the rest (it gets better the longer it sits).
4. For the slaw dressing, mix lime juice, fish sauce and sugar in a small bowl until the sugar dissolves. Pour over the cabbage, carrot and spring onion, then toss to combine.
5. Mix chilli mayo ingredients until smooth and adjust spice to your liking.
6. Lightly toast your buns, then build: chilli mayo, pork patty, slaw, cucumber pickle and a little more chilli mayo. Finish with extra coriander and red chilli slices if you like.