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Chilli Pork Burgers with Stir-fried Cabbage

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.

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