1/4 Photos of The Towering Inferno! Chilli, Coconut and Coriander Pork Burger
1 hr 10 mins
French Tart's Note:
This is one of my own burger recipes; I made this up one evening when we both fancied a burger, but we also wanted one with a bit of a kick, plus I needed to use up some pork sausage meat! It is such an easy recipe and yet it delivers on taste - PLEASE adjust the heat to your own requirements; it is also a very BIG burger, hence the name! Serve this burger in a standard burger bun, maybe in a ciabatta roll, or with flat breads. A side salad and baked jacket potato would also fit the bill if you are very hungry. I am very proud to say that one of my photos of this burger came first in the Bring on the Burgers Photo Competition. The photo was called Blinded by the Light, and the photo taken indoors with the strong back light. I won a Recipezaar apron, which I now wear all the time whilst I grill and barbeque! NB: You MUST use high quality, high meat content sausage meat or sausages for these burgers; the cheaper high fat content ones, will JUST not work at all!
My Private Note
Units: US | Metric
- 1.32 lb pork sausage or 1.32 lb pork sausages
- 2 garlic cloves, peeled and finely diced
- 1 tablespoon chopped fresh coriander leaves (cilantro)
- 2 tablespoons coconut cream (from a block that has been softened)
- 1 teaspoon dried chipotle powder, to taste
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- salt and black pepper, to taste
- 4 tablespoons homemade mayonnaise (or good quality commercial mayonnaise)
- 1 lime, juice and zest of, grated
- 2 garlic cloves, peeled and crushed
- 1 tablespoon chopped fresh coriander (cilantro)
- salt and pepper
- 1If your coconut cream is very hard, soften it in the microwave for about 10 seconds - or leave it in a warm place until it is malleable.
- 2Put the sausage meat or skinned sausages in to a large bowl and add the all the remaining burger ingredients.
- 3Mix it all together with your hands, making sure that all the seasonings and herbs have been distributed throughout the burger mix.
- 4Shape in to 4 burgers/patties and chill them in the fridge for about 30 minutes to 1 hour to firm up.
- 5Meanwhile, make the mayonnaise sauce: mix all the seasonings and herbs into the mayonnaise - set to one side in the fridge until needed.
- 6Heat the barbecue or grill and brush the pan or rack with a little oil to prevent the burgers sticking. Cook the burgers for about 5 minutes on each side or until the juices run clear when you pierce the centre. Serve on toasted burger buns with the lime and garlic mayonnaise and your choice of accompaniments.
- 7Take a photo and have a glass of wine or beer! Cheers!
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Nutritional Facts for The Towering Inferno! Chilli, Coconut and Coriander Pork Burger
Serving Size: 1 (178 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 503.4
- Calories from Fat 376
- Total Fat 41.8 g
- Saturated Fat 14.6 g
- Cholesterol 108.2 mg
- Sodium 976.3 mg
- Total Carbohydrate 7.6 g
- Dietary Fiber 0.5 g
- Sugars 5.0 g
- Protein 23.1 g