Who doesn’t love a burger?!
Try this Asian-inspired recipe for a flavour packed and healthy twist on your regular burger. These family friendly patties are delicious served with steamed brown rice (that’s a fist size portion according to our eating guidelines) or in a bun for the kids.
Ingredients (to serve 4)
10 baby bok choy
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 tablespoon ginger, finely diced
little dribble of sesame oil
¼ cup soy sauce
500g minced pork
75g drained, canned water chestnuts, finely chopped
1 clove garlic, peeled, minced
2 teaspoons finely chopped ginger
3 spring onions, pale part only, finely chopped
2 tablespoons finely chopped flat-leaf parsley
1 teaspoon sesame oil
2/3 cup almond meal
1 egg, lightly beaten
- Preheat oven to 190C.
- To make pork burgers, place pork mince, water chestnuts, garlic, ginger, spring onions, parsley, sesame oil, almond meal and egg in a bowl, then season with salt and pepper. Now for the messy bit. Use your hands to mix the ingredients all together until thoroughly combined. Shape the mixture into 8 burgers, and place on a baking tray lined with baking paper. Pop in the oven and cook for 25-30 minutes or until golden and cooked through.
- Meanwhile in a small frying pan, heat the olive oil over low heat. Add the garlic and ginger and warm them through for a few minutes, without them colouring much. Remove pan from the heat and stir in sesame oil and soy sauce. Set pan aside.
- Pop bok choy into a pot of boiling salted water and cook for a minute until it’s bright green and tender. Drain well in a colander and add to the sesame oil mixture in the frying pan. Swish pan around until bok choy is well coated.
- Serve burgers topped with bok choy.