A quirky twist on grilling marinated pork belly – these bite-sized pork burger buns get spiced up with chilli, ginger and a dollop of kimchi. Make your own mini burger buns. Or you could just cheat and skip down to the local bakery
Miniature pork burgers
- 300g pork fillet
- 100g pork belly (or 3 rashers streaky bacon)
- 1 red chilli, finely chopped
- 3cm fresh ginger, grated
- 2 garlic cloves, grated
- 30ml (2 tbsp) soya sauce
- 2 – 3 drops fish sauce
- a drop of sesame oil
- 2 spring onions, finely chopped + extra, to serve
- 30ml (2 tbsp) Panko breadcrumbs
- vegetable oil, for brushing
- mini burger buns, to serve
- kimchi, to serve
- chilli sauce, to serve (optional)
Chop the pork fillet and pork belly (rashers if using) finely either by hand or in a food processor with the correct blade attachment.
Place the chopped pork in a large bowl and add the chilli, ginger, garlic, soya sauce, fish sauce, sesame oil, spring onions and breadcrumbs.
Mix well – if the mixture feels too wet add 15 – 30ml (1 – 2 tbsp) extra breadcrumbs.
Shape into small, thin patties, cover and chill for 30 minutes.
Remove from the fridge 5 minutes before placing on the table for grilling and brush with oil.
Grill the patties for 2 minutes on each side. Stuff into a mini burger bun; fill with spring onions and kimchi and extra chilli sauce if you like them super-spicy.
Ditch the usual burger lettuce and tomato for pickled radish, chilli sauce and shredded sugar snaps.