MINI ASIAN BURGERS

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