This week's recipe comes from the September 2009 issue of delicious magazine. It is a great summertime dish and really easy to put together. I love the flavour of maple syrup; make sure you use a proper Canadian one, not some nasty synthetic! You should be able to find a good maple syrup fairly easily if you check the labels.
Have a happy week! Love from Jane xx
Sticky soy and maple burgers
What you need:
- 500g lean pork mince
- 2 tablespoons finely chopped peanuts
- 6 spring onions, finely chopped (or I often swap chives for onions for this sort of use)
- A small piece of fresh ginger, finely grated
- Grated zest of one lemon
- 1/4 cup soy sauce
- 1 tablespoon maple syrup (or honey)
- A pinch of dried chilli flakes
- 2 tablespoons finely chopped coriander (or mint) leaves
- 1 tablespoon of a light olive or vegetable oil, plus extra to brush
- 4 fresh bread rolls
- To serve: sweet chilli sauce, sour cream, shredded lettuce, sliced radishes
What you do:
- Mix together in a large bowl the mince, peanuts, onions, ginger, lemon zest, 1 tablespoon of the soy sauce, 2 teaspoons of the maple syrup, chilli flakes and coriander or mint.
- Season with salt and pepper.
- Shape into 4 patties, cover and chill for 30 minutes.
- Preheat the oven to 200C and line a tray with baking paper, or preheat a BBQ.
- Heat a fry pan over medium high heat and brush with a little oil.
- Cook the patties for a couple of minutes on either side until golden brown OR cook the patties on the BBQ until cooked through.
- (If you are using the oven) Transfer the patties to the baking tray and bake in the oven for a further 8-10 minutes, until cooked through.
- While the patties are cooking, split and toast the bread rolls.
- Mix the oil with the remaining soy sauce and maple syrup and then brush over the cooked patties.
- To serve, sandwich the patties in the rolls and serve with the accompaniments you have lined up.