Friday, May 18, 2007

Thai Pork Burgers with Sweet Potato Chips

This is an unlikely sounding recipe that is absolutely delicious. I urge you to try it. It is extremely quick and easy. The recipe came from my sister but I am not sure where she found it. The idea of adding soy sauce and nutmeg to the potatoes is from a Sophie Grigson recipe on

Ingredients (for 4 burgers)

500g best quality pork mince (see notes)
1 red onion
1 tablespoon of Thai green chilli paste
1 large beef tomato
Large bunch coriander
Mayonnaise or creme fraiche
Sweet chilli sauce
Burger buns

1 large sweet potato per person
Olive oil
Light soy sauce
Nutmeg (optional)

1. Preheat oven to 200C.
2. Scrub the potatoes and cut into large, chunky chips.
3. Toss in olive oil, a drizzle of light soy sauce and nutmeg. The potatoes should be coated but not submerged.
4. Place on baking tray in oven for 30-40 minutes.

5. Meanwhile, finely chop the onion and mix with the pork and green chilli paste. Add more of less depending on how hot you like your food and the strength of the paste - they do vary (see notes).
6. Shape the mixture into patties with floured hands

7. Heat a griddle pan and fry for around15-20 minutes, turning every so often, until the burgers are cooked though and piping hot in the middle.
8. While the burgers are cooking, chop a large handful of coriander and mix together with the mayo or creme fraiche. Slice the tomatoes.

9. Lightly toast the burger buns. Place burgers in buns, top with coriander mayonnaise, a slice of tomato and drizzle with a little sweet chilli sauce.
10. Serve with sweet potato chips and a nice crisp green salad.

Notes -
Use good quality pork mince. Avoid the very lean even if it is better for you - the burgers need some fat to hold together. The same is true for beef burgers - very lean meat will not keep its shape well.
Coriander mayonnaise is most delicious with this, but low fat creme fraiche is healthier and nice and cooling to offset the heat from the chilli.
As for the paste quantities, I use Barts chilli paste - 1 tablespoon was plenty for fairly firey burgers. Other brands are more/less hot so adjust accordingly.
Wine Notes - Spicy food works best with aromatic white wines. An Alsace Gewurztraminer would be excellent here. I didn't have one to hand so enjoyed Tim Adams Riesling, 2005 with this. It costs about £6.99 and is available from Tesco. It has a fresh limey flavour that complements the Thai spices very well and is also wonderfully refreshing. The wine comes from the Clare Valley, Australia - an excellent region for Riesling which favours a coolish climate.

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