20 mins cooking | Serves 4
Ingredients
- 500g pork mince
- 1 egg, beaten lightly
- 1 cup (70g) stale breadcrumbs (see notes)
- 1 tablespoon fish sauce
- 1 tablespoon red curry paste
- 2 tablespoons chopped fresh coriander roots and stems
- 1 small fresh red chilli, seeded, chopped finely
- 8 green onions (green shallots), sliced thinly
- ¼ cup (35g) sesame seeds
- 2 tablespoons vegetable or peanut oil
- 4 bread rolls
- 1 medium (120g) carrot, grated
- ½ cup (40g) bean sprouts
- ¼ cup lightly packed fresh coriander leaves
- 1/3 cup (80ml) sweet chilli sauce
Method
- Combine pork, egg, breadcrumbs, fish sauce, paste, coriander roots and stems, chilli and half the green onion in a medium bowl. Mix thoroughly with your hands until well combined and sticky.
- Divide the mixture into four portions; shape portions into large flat patties. Sprinkle both sides of the patties with sesame seeds; press seeds firmly into the patties.* Meanwhile, heat the flat plate of a barbecue over a medium-high heat. Drizzle the oil over the barbecue plate.
- Cook the patties for 4 minutes, then turn and cook for a further 3 to 4 minutes on the other side. The patties should be browned and cooked through. Split each bread roll in half; grill or toast each side.
- Place some carrot on the base of each bun, then top with a patty, bean sprouts, remaining onion and coriander leaves. Drizzle with the sweet chilli sauce and top with the remaining roll half.
Notes
- Making breadcrumbs is a great way to use up stale bread. Remove crusts from 2- to 3-day-old bread. Using a food processor, process until the crumbs are coarse. Put 1-cup amounts in small resealable bags.
- Label, date and freeze for up to 3 months. Add to patties and meatloaf, use as a coating for schnitzel and sprinkle on top of bakes. *Uncooked patties are suitable to freeze; not suitable to microwave.
