Barbecue pork-belly burger with sticky herb baste, ginger-plum relish, and pea and radish salad

Name: Barbecue pork-belly burger with sticky herb baste, ginger-plum relish, and pea and radish salad
Ingredients: 500 g well trimmed, coarsely minced pork, chilled; 275 g coarsely minced rindless pork belly, chilled; 50 g salted peanuts; 2.5 cm piece root ginger, finely grated; 1 stick lemongrass, outer casing removed, very finely chopped; 1 shallot, finely chopped; vegetable oil for cooking; 60 ml ketchup manis (Indonesian soy sauce) or light soy sauce; 60 ml ketchup manis (Indonesian soy sauce) or light soy sauce; 60 ml ketchup manis (Indonesian soy sauce) or light soy sauce; 60 ml dry sherry; 2 tbsp chopped fresh coriander; 1 tbsp maple syrup; 1 tsp ground aniseed; ½ tsp dried chilli flakes; 8 wooden skewers, soaked

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

The addition of some belly pork to the basic mix really adds a moistness and richness to the burger. The plum relish is a must! It may be kept refrigerated for up to a week.

Ingredients

500 g well trimmed, coarsely minced pork, chilled
275 g coarsely minced rindless pork belly, chilled
2

Burger

Method

Place both pork minces in a bowl, add the remaining burger ingredients and bring the mix together. Place all the ingredients for the baste in a bowl and mix well. Add 2 tbsp of the baste to the burger mix, mix well, taking care not to overwork. Place in the refrigerator, covered, for 1 hour.
Heat a chargrill or pan grill until very hot. Brush the grill with a l