Ingredients
800g pork mince
1 cup corn kernels
if using frozen, defrost first
1 small onion
finely diced
2 tbsp sweet chilli sauce
2 tsp ginger
minced
1/4 telegraph cucumber
sliced
1-2 tomatoes
sliced
1 avocado
cut into quarters and peeled
4 tbsp mayonnaise
6-7 lettuce leaves
5-6 large buns
Equipment
- 1 large bowl
- 1 chargrill or barbecue
- 1 foil
Instructions
- In a large bowl add pork mince, corn, onion, sweet chilli and ginger. Using clean hands, start mixing. When well combined, roll into patties and keep in the fridge until needed.
- Heat chargrill or barbecue on high, sprinkle patties with salt and pepper and a splash of oil then place on the grill and cook until done. This will take approximately 7 minutes on one side and 6 on the other.
- Remove from grill and cover with foil to rest for 5 minutes.
- While the meat rests, cut a burger bun in half, spread with mayonnaise then add lettuce, tomato, avocado and cucumber.
- Place patty on top and serve with oven chips.
Notes
Tip
If you have kids who hate onion, don’t put it in the patty mixture, instead cut thick slices and chargrill with your patties and put it on top of your burger- delicious!
Tip
If you’re making oven chips, put them in the oven before you start cooking your burgers as they usually take about 20 minutes in a 210°C oven.
Variation
These burgers are great for people who are allergic to eggs and wheat (omit the bun to make this recipe gluten free).
