These pork hamburgers are uniquely delicious and inspired by various Asian flavours. These are the perfect Saturday afternoon treats while enjoying a cold beer.
Put the “ham” in hamburger
For this burger recipe, we will be using pork lean mince and bacon strips. And when cooked, the pork patties will have a beautiful fragrant smell and taste. This is thanks to all the fresh ingredients and herbs.
The ingredient list might seem a bit daunting at first, but luckily it takes longer to make the list than the actual patties! Once you have all your ingredients mixed together in a bowl, the hard part is over.
One of the things that we love about this recipe is all the sneaky surprises within. Firstly we have that beautiful creamy goodness from the mascarpone that is added. Not only does this do wonders for taste, but it is also a great way to bind all the ingredients together. Secondly, we have that sneaky spiciness coming through from the added chillies and cajun spice. If you’re not a big fan of the spice, feel free to leave these ingredients out or just put in a bit less.
Tip for the perfect pork patty size
When dividing the meat into individual balls, scoop each one with a tablespoon. This way all your patties will be the same size. Now no one will have to fight over the biggest burger!
- 1 kg pork lean mince
- 15 ml olive oil
- 1 small red onion, chopped finely
- 3 stalks celery, chopped finely
- 3 cloves garlic, crushed
- 2 chilies, green and red
- 1 tub mascarpone cheese
- 15 ml Cajun spice
- 1 small apple, grated with the skin
- handful soft herbs, basil, or coriander
- 15 ml Worcestershire sauce
- sunflower oil for frying
- 15 ml soy sauce and 15ml sesame oil combined
- 1 tbsp mixed grounded salt and black pepper
Ingredients to assemble the hamburgers
- 12 small hamburger rolls of your choice
- 300 g bacon strips, fried
- Fresh lettuce
- Peppadew piquant pepper and ginger relish
- Place the mince in a clean mixing bowl, add the chopped onion, garlic, herbs, Worcestershire sauce, cream cheese, apple and mix all the ingredients carefully with a fork, do not overwork it.
- Season and divide the meat equally in 12 balls and gently press down.
- Place a skillet on medium heat, shallow fry 2 to 3 patties in oil until golden brown and well done, basting frequently with the combined soy sauce and sesame sauce.
- Continue this method with the rest of the mince, keep warm when done.
- Slice and toast the buns on a skillet grill.
- Spread with mayonnaise to taste, add lettuce leaves, few slices of cucumber, patty, bacon, and a dash of mayonnaise (optional) then add peppadew piquant pepper and ginger relish.