Thai Style Pork Burgers with Pineapple Relish and Snow Pea and Mint Slaw

The other day I was at a real loss as to what to make for dinner.  So much so that I ventured into a supermarket that I don't usually buy at just to pick up their "freebie" recipe magazine for inspiration!! Thank goodness I did.  Sometimes picking up something different is like a breath of fresh air (and sometimes it isn't, as they all seem to just recycle the same ideas -but slightly differently!!  I have seen Rueben Sandwiches in two current magazines lately!!!)

Anyway I picked up Curtis Stone's "Feed Your Family" brochure.  In it were several ideas that I could quite happily have made - but the one that struck a cord was the Thai Style Burgers.  The little "reluctance motor" in my brain was working overtime (did you like how I slipped in the Thermomix theme?).  I am going to make these burgers, but I am going to make my own mince!!!  Why you ask??? Well 1) 'cos I can, and 2) I am sure that my mince is going to be so much better than what I can buy already pre packaged - I am going to use pork scotch fillet (which at $7.99 per kilo is cheaper too!!!).  So here is the meal that was - all food preparation was performed by my sous chef "Thermie".

Thai Style Pork Burgers with Pineapple Relish and Snow Pea and Mint Slaw
Adapted from recipe by Curtis Stone - Coles "Feed Your Family Brochure"

Serves 6

Burgers

1.2kg pork scotch fillet (or pork mince)
4 cloves garlic
3cm piece ginger, cut into slices
4 tsp fish sauce
4 tbs hoi sin sauce
1/2 tsp sesame oil

To make the mince - cube the scotch fillet into pieces and process in batches of 250g -300g each batch.  Place the meat in the TM bowl - set the dial to closed lid position and press Turbo 3-4 times, or until the meat has been minced to desired consistency.  Place in bowl and process remaining meat until all meat has been minced.

Place the ginger and garlic in TM bowl and process for 3 seconds on speed 7.

Place the ginger and garlic into the bowl with the mince and the add remaining ingredients.  Mix well.  With wet hands form the mixture into patties.  Place on a foil lined tray and place in the fridge until ready to cook.

Pineapple Relish

2 cups diced fresh pineapple, cut into 2cm cubes (approx 1/2 a pineapple)
1/4 cup sugar
1/4 cup rice wine vinegar
1/4 cup water
1 red chilli, seeded
2cm piece ginger, cut into slices

Place the ginger and chilli in the TM bowl and process for 3 seconds on speed 7.  Add the remaining ingredients to the TM bowl.  Cook for 25 minutes at 100 degrees on Reverse and speed soft - with the MC removed.  You want most of the liquid to have evaporated.  If there is still a lot of liquid cook for an additional 5-10 minutes.  Place the MC back on the lid and with the dial set to closed lid position press turbo 1-2 times, or until you have a chunky consistency.  Allow to cool.

Snow Pea and Mint Slaw

1 carrot, peeled and finely julienned
100g snow peas, ends and string removed, finely julienned
1/2 wombok, finely sliced
1 green shallot, finely chopped
1/4 cup fresh mint leaves, roughly torn
1/4 cup fresh coriander leaves, roughly chopped
3/4 cup finely diced fresh pineapple

Vinaigrette Dressing


1 tbs rice wine vinegar
zest and juice of 1 lime
2 tsp light soy sauce
1 tsp sesame oil
1 tsp sugar
salt and freshly ground black pepper

Place all ingredients in a small screw top jar and shake until sugar has dissolved.

Toss all the slaw ingredients in a large bowl.  Just before serving toss through the dressing.

To cook the burgers heat a large frying pan over medium high heat.  Add a small amount of olive oil to the pan and cook the patties for 4-5 minutes each side, or until browned and cooked through.  Allow to rest for a few minutes before serving.  You may also like to cook these on the BBQ - but be careful that they don't burn - the sweetness of the hoi sin sauce may over caramelise!

To serve place a mound of the slaw on the plate, a pork patty and a dollop of pineapple relish.  If you want to complete the picture add some fries!!!

This was a lovely take on the old burger - with beautiful fresh flavours.  The slaw, by adding a small amount of pineapple, really brought it all together nicely.  This would be a great meal to serve on a hot summer's evening.

Of course you can make this without using a Thermomix - simply use prepackaged mince, cook the pineapple relish on the stove, and then process in a food processor.

So as the weather is starting to show sings of changing is your menu changing too???  HAve you lightened up a "classic"?  Do tell.