Lemongrass pork burgers with fried egg and sriracha

Pungent fish sauce and fragrant lemongrass brings just the right amount of flavour funk to these incredible lemongrass pork burgers. Don’t be deterred if you’re not a fan of fish sauce: it mellows and brings forth a pleasurable umami note that sings as the patties caramelise in the pan. Fresh tender herbs and a quick pickle complete the burger, and if you add a fried egg on top, you head into sublime territory. When I first served these burgers to my family, the first bite resulted in awe-struck looks from the surrounding faces, such was its deliciousness. You can also turn the patties into earth-shatteringly good meatballs by cooking 35 g balls for 5–6 minutes on a high heat.Read More


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