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Thai Pork Burgers

  • 20 minutes
  • 10 minutes
  • 4
Thai Pork Burgers

Hot spicy Thai flavours in the mini burgers are cooled down with the refreshing salad to accompany. Try serving these burgers with my recipes for Thai Vegetable Salad with Lime Dressing.


  • 500 grams pork mince
  • 3 tsp minced fresh garlic
  • 2 tablespoons finely chopped fresh ginger
  • 2 tablespoons finely chopped fresh corainder
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons minced red chilli paste
  • 2 tablespoons finely chopped fresh lemon grass
  • 3-4 tablespoons Indonesian sweet soy sauce
  • 2 tablespoons Thai fish sauce
  • about 12 rice paper wrappers
  • Thai-style salad
  • ½ telegraph cucumber, diced
  • 2-3 stalks celery, sliced
  • 2 cups mung bean sprouts
  • 3 spring onions, trimmed and sliced
  • 4 radishes, trimmed and sliced
  • 1 mild red chilli, deseeded and chopped
  • 1-2 handfuls unsalted peanuts
  • Lime and coriander dressing
  • 1 lime, grated rind and juice, 2 tablespoons oil, 1-2 teaspoons fish sauce, 1 handful chopped fresh coriander, 1 teaspoon mince fresh garlic


  1. Mix together the pork mince, garlic, ginger, chilli, coriander, lemon grass, mint, soy sauce and the fish sauce. Mould into small patties.
  2. Heat 2-3 tblsp oil in a pan and cook the burgers over a low heat for 6-8 minutes until golden and cooked. Set aside.
  3. Soak the rice paper wrappers in a bowl of warm water for 20 seconds and place on a damp tea towel and leave until very soft.
  4. Wrap the burgers in the rice paper wrappers with a healthy serving of Thai Vegetable Salad with Lime Dressing and serve with your favourite salad greens.
  5. Thai-style salad
  6. Toss together the cucumber, celery, mung bean sprouts, spring onions, radishes, red chilli and peanuts with the dressing.
  7. Lime and coriander dressing
  8. Mix together the lime rind and juice, oil, fish sauce, coriander and garlic.

Cooks Tips

Make double the Thai Pork Burgers and freeze in burger shapes for a quick meal another night.

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