MINI ASIAN BURG­ERS

Woolworths TASTE - - Crowd Pleasers -

Serves 6

EASY

GREAT VALUE

Prepa­ra­tion: 40 min­utes Cook­ing: 25 min­utes

For the burger pat­ties: pork mince 500 g gar­lic 2 large cloves, minced gin­ger 2 t finely grated co­rian­der 10 g, stems re­moved and some chopped miso paste 3T soya sauce 2T bread­crumbs 30 g se­same oil 3 T, for fry­ing

For the buns:

Wool­worths Bar­retts ridge gar­lic-and-herb beer bread 1 x 450 g packet beer 1 x 330 ml can free-range egg 1, beaten black se­same seeds, for sprin­kling

but­ter 45 g thyme 2 t chopped white and brown shimeiji mush­rooms 100 g, wiped and large ones halved smoked salt and freshly ground black pep­per, to taste co­rian­der 1 T chopped sriracha sauce 1T good-qual­ity may­on­naise 4T soya sauce 1t medium cu­cum­ber 1, sliced into rib­bons crim­son mi­cro­herbs, to gar­nish

1 Mix all the patty in­gre­di­ents ex­cept the se­same oil and di­vide into 6 por­tions. Shape into small pat­ties and flat­ten

THESE BURG­ERS ARE GREAT FOR ADULTS AND KIDS. THE FLAVOURS ARE IN­TENSE: MISO PASTE, GAR­LIC, GIN­GER, SOYA SAUCE, WITH A SRIRACHA MAY­ON­NAISE”

slightly. 2 Heat the se­same oil in a large heavy-based pan. Cook the pat­ties for 2 min­utes, then turn and cook for 90 sec­onds on the other side, or un­til cooked through. 3 To make the buns, mix the bread mix­ture with the beer to make a dough. Shape into 6 balls, brush with the egg and sprin­kle with se­same seeds. Bake at 190°C for 15–20 min­utes. 4 Fry the thyme and mush­rooms in the but­ter and sea­son to taste. 5 Mix the sriracha with the may­on­naise and soya. 6 To as­sem­ble, place the halved buns on a plat­ter and top with cu­cum­ber rib­bons, a patty and mush­rooms. Driz­zle with the sriracha mayo and gar­nish with mi­cro­herbs. WINE: Wool­worths Spier Peachy Chenin Blanc 2018

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