Sticky Asian pork burgers recipe

By Angela Boggiano

  1. Makes 10 medium burgers
  2. Takes 20 minutes to make and 25 minutes to cook, plus chilling and defrosting
  3. Rating

A delicious Asian-inspired burger that makes a pleasant change from the traditional favourite.

tried and tested
Sticky Asian pork burgers


  1. 1kg good-quality pork mince
  2. 50g salted peanuts, finely chopped
  3. Bunch of spring onions, finely chopped
  4. 2.5cm piece fresh ginger, finely grated
  5. Grated zest of 1 lemon
  6. 2 tbsp light soy sauce
  7. 1 tbsp maple syrup
  8. Pinch of dried chilli flakes
  9. Small bunch of fresh coriander, finely chopped

To serve

  1. 1 tbsp maple syrup
  2. 2 tbsp light soy sauce
  3. 1 tbsp olive oil
  4. 10 ciabatta rolls or 3 large loaves, each cut into 4 sections
  5. Sweet chilli sauce
  6. Soured cream
  7. Shredded lettuce, sliced radishes and cress


  1. 1. Place all the burger ingredients in a large bowl and mix well. Season with a little salt and plenty of freshly ground black pepper. Cover and chill in the fridge for 1 hour.
  2. 2. Using wet hands, shape the mixture into 10 burgers. Place flat between sheets of baking paper in a rigid freezerproof container. Freeze for up to 3 months.
  3. 3. Defrost the burgers completely in the fridge; this will take 3-4 hours. Mix the maple syrup, soy sauce and oil. Brush over the burgers. Heat a griddle pan or barbecue to hot and cook the burgers for 3-4 minutes each side or until well-browned and cooked.
  4. 4. Toast the rolls. Top with chilli sauce, soured cream, lettuce, radish and cress. Add the burgers, more salad and the tops of the rolls. Serve with prawn crackers, if you like.

Nutritional info

Per burger: 420kcals, 18.6g fat (6.4g saturated), 26.7g protein, 38.5g carbs, 12.5g sugar, 2.4g salt

Chef's tip

Freeze burger buns in sealed freezerproof bags, and defrost an hour before you need them.


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March 12

Really good and easy and also freeze well

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