Monday, July 02, 2007

Two Types of Pork Burgers

I have been a total slacker the last few days I know. I have a whole backlog of stuff to post. Here's one for now anyway...

Pork and Apricot Burgers
500g Pork mince
4 spring onions, finely chopped
4tbsp chopped mint
2 firm fresh apricots, about 175g/6oz, roughly chopped
1 egg, beaten
200ml Greek yogurt
4 burger buns and lettuce leaves to serve
Mix together the mince, spring onions, half the mint and the apricots. Season well and bind together with the beaten egg. Divide the mixture into 4 then shape each into a burger.
Grill the burgers under a moderate grill, or barbeque for 8-10 minutes on each side.
While the burgers are cooking, mix together the yogurt and the remaining mint, then season to taste and chill until ready to use.
Serve in the bun, with the minty yogurt sauce spooned over.

These were from Good Food Magazine. I figured that burgers are always a fun dinner, and these looked kind of unique. Also, I noticed that fresh apricots are in season right now, so hey, what better time?

They were nice. The yogurt with mint was a good accompaniment, but was slightly bland. Also I was hoping that the apricots would be more noticeable. The real problem though is that I have this other burger recipe for pork… it’s called Thai style burgers, and we all love them. They are so good that just mentioning them makes me hungry. The whole time I was eating these, I couldn’t help thinking how much I like the other ones better.

So in the end, these burgers are really nice, but if you want my absolute favorite burger recipe… here it is:

1 small lemongrass stalk
1 small red chili, deseeded
2 garlic cloves, peeled
2 spring onions
200g/7oz (2.5 cups) mushrooms
400g/14oz ground pork
1tbsp thai fish sauce
3tbsp fresh coriander (cilantro), chopped
2tbsp mayonnaise
1 tbsp lime juice

Place the lemongrass, chilli, garlic, and spring onions in a food processor and process till smooth, add mushrooms and process until very finely chopped.
Add pork, fish sauce, and coriander to the mushroom mix, season with salt and pepper.
Divide into 4 portions, and shape, with floured hands into flat burger shapes.
Heat oil in a pan and fry burgers over medium heat for 6-8 minutes, or until done as you like
Mix mayo and lime juice as a topping for the burgers.

Seriously, these are so good, that now that I have mentioned them, I have to cancel whatever I was planning for tomorrow, so I can make these instead. Try these! They don’t sound like much, but with the lime mayo, they actually shock me with how good they are, every time.


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