These burgers are 200 Calories per portion so suitable for those on Step 2.
Serves: 2 Prep Time: 10 minutes Cook Time: 12-16 minutes Calories: 200kcals Steps: 2
225g lean pork fillet/tenderloin (all fat removed) 1 small onion, diced 1 garlic clove, crushed 1 red chilli, deseeded and diced 1 stalk lemongrass, peeled and finely sliced 1 tsp nam pla (Thai fish sauce) A handful of coriander, finely chopped Salt and freshly ground black pepper Lime wedges to serve
Stir-fried cabbage: Spray oil 1 tsp black mustard seeds 2cm fresh root ginger, peeled and diced 300g Savoy or any dark green cabbage, roughly shredded 2 tbsp 0% fat Greek yoghurt
1. Blitz the pork, onion, garlic, chilli, lemongrass, nam pla and coriander in a food processor. Season with a little salt and pepper.
2. Divide the mixture into 4 portions, and mould each one into a burger.
3. Cook the burgers under a preheated hot grill for about 6–8 minutes each side, until golden brown and the pork is cooked right through and is no longer pink.
4. Meanwhile, lightly spray a wok or deep frying pan with oil and cook the mustard seeds and ginger for 1 minute until the seeds release their aroma.
5. Add the cabbage and stir-fry for 2-3 minutes until it’s slightly tender but still crisp. Take the pan off the heat and stir in the yoghurt.
6. Serve immediately with the burgers and the lime wedges.
Vary the stir-fried vegetables. Instead of cabbage, you could use curly kale, spring greens, shredded Brussels sprouts.
If you don’t have any nam pla in the store cupboard, use soy sauce instead.
These burgers taste equally good made with minced chicken instead of pork.