The Towering Inferno Chilli Coconut and Coriander Pork Burger
Ignite your taste buds with "The Towering Inferno Chilli Coconut and Coriander Pork Burger" — a bold, flavor-packed recipe that fuses tropical flair with fiery spices. These juicy pork patties are infused with the rich creaminess of coconut milk, the aromatic freshness of coriander, and a kick of chili heat, creating a perfect balance of zest and indulgence. Paired with a vibrant lime-dressed cabbage and carrot slaw and slathered in a smoky, spicy Sriracha mayo, this burger delivers layers of texture and heat in every bite. Perfectly seared to golden perfection and nestled in toasted buns, this easy-to-make burger is a standout for BBQs, weeknight dinners, or anytime you're craving bold, adventurous flavors. Get ready to take your burger game to the next level with this savory, spicy masterpiece!
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Ingredients
- 500 g Ground pork
- 2 pieces Fresh red chili
- 60 ml Coconut milk
- 20 g Fresh coriander
- 2 cloves Garlic
- 1 tbsp Ginger
- 50 g Breadcrumbs
- 1 large Egg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 pieces Burger buns
- 100 g Mayonnaise
- 40 ml Sriracha sauce
- 150 g Shredded cabbage
- 1 medium-sized Carrot
- 2 tbsp Lime juice
- 1 tbsp Olive oil
Directions
Step 1
Finely chop the red chilies, garlic, and coriander. Grate the ginger.
Step 2
In a large bowl, combine the ground pork, chopped chili, garlic, coriander, grated ginger, coconut milk, breadcrumbs, egg, salt, and black pepper. Mix until evenly combined.
Step 3
Divide the pork mixture into 4 equal portions and shape them into burger patties.
Step 4
Heat a tablespoon of olive oil in a skillet or grill pan over medium heat. Cook the patties for 5-6 minutes on each side until golden brown and fully cooked through (internal temperature should reach 71°C/160°F).
Step 5
While the patties cook, prepare the slaw by shredding the cabbage and grating the carrot. Toss them together in a bowl with lime juice and a pinch of salt.
Step 6
In a separate small bowl, mix the mayonnaise and Sriracha sauce to create a spicy chili mayo.
Step 7
Lightly toast the burger buns in a dry skillet or under a broiler for 1-2 minutes.
Step 8
Assemble the burgers: Spread chili mayo on the bottom half of each bun. Place a cooked pork patty on top, followed by a generous scoop of slaw. Top with the other half of the bun.
Step 9
Serve immediately and enjoy the fiery, flavorful Towering Inferno Chilli Coconut and Coriander Pork Burger!
Nutrition Facts
| Serving size | (1278.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3220.7 |
| Total Fat 205.0g | 0% |
| Saturated Fat 50.0g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 767.6mg | 0% |
| Sodium 5427.7mg | 0% |
| Total Carbohydrate 176.0g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 32.6g | |
| Protein 158.0g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 451.8mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 854.6mg | 0% |
Source of Calories