• 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

    Serves: 6 – 8
    Cooking Time: 35 mins + 30 mins to chill


    • 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.