These barbecued pork burgers are light on your hip pocket but best of all, they’re brimming with juicy, mouth-watering flavour.
- Serves4
- Cook time10 minutes
- Prep time10 minutes, + 15 mins resting time
Ingredients
- 2 spring onions
- 2 tbs fried shallots*
- 500g Coles Australian Pork Mince
- 1/4 cup (60ml) hoisin sauce
- 2 tbs tomato sauce or ketchup
- 300g pkt Coles Kitchen Fine Cut Coleslaw
- 1 red birdseye chilli, thinly sliced (optional)
- 2 tbs lemon juice
- 2 tbs sesame oil
- 4 hamburger rolls, split, toasted
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Thinly slice the white part of the spring onions. Place in a large bowl with the fried shallots, mince, 2 tbs hoisin sauce and half the tomato sauce or ketchup. Season. Use your hands to mix until well combined. Divide the mince mixture into 4 even portions and shape into 10cm patties. Place on a plate. Cover with plastic wrap and place in the fridge for 15 mins to rest.
Step 2
Heat a greased barbecue grill or chargrill on medium-high. Cook the patties for 5 mins each side or until golden and cooked through.
Step 3
Meanwhile, combine slaw and chilli, if using, in a large bowl. Thinly slice the remaining spring onion and add to the slaw mixture. Drizzle with lemon juice and oil and gently toss to combine.
Step 4
Combine the remaining hoisin sauce and tomato sauce or ketchup in a bowl. Spread over cut-side of roll bases. Divide among serving plates and top with slaw mixture and patties. Top with roll tops.
Recipe tip
COOK. STORE. SAVE.
Find me... A tasty garnish, fried shallots, enhance the flavour and texture of your meals. Look for them in the international aisle.
Clever storage: To keep leftover fried shallots crisp, store them in an airtight container in a cool, dry place for up to 2 months. Sprinkle over salads, omelettes and rice bowls, or use to flavour stocks and soups.
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