serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
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Ingredients
- 500 g pork mince
- 1 stalk lemongrass, finely diced
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tsp white pepper
- Pinch sugar
- Liquid seasoning (Maggi), to taste
- Vegetable oil for frying
- 2 cups panko bread crumbs
To assemble
- 4 eggs
- 4 burger buns, lightly toasted
- 8 slices bacon, grilled
- 1 cucumber, cut into rounds
- 1 bunch coriander
- Pickled carrot and daikon
- ½ cup Chicken liver pâté
- ¼ cup Japanese mayonnaise
- 1 tbsp sriracha
- Dash liquid seasoning (Maggi)
Instructions
- Add the first seven ingredients for the pork patty to a large bowl. Use your hand to mix and combine the ingredients. Slap the meat into the bowl a few times. Divide into four patties, flatten them so they are just wider than your burger bun.
- Coat the patties with panko bread crumbs.
- Shallow fry the patties in vegetable oil in a large frypan over medium-low heat for 3-4 minutes on each side. Add the eggs and fry for a minute or until the whites are set and the yolk is runny.
- To assemble the burger spread a layer of pâté followed by mayonnaise on the bottom bun. Stack the patty, bacon, cucumber, pickled daikon and carrot, coriander and fried egg. Spread more mayonnaise and some sriracha on the top bun before placing it on the fried egg.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
