8 Grainy Buns OR 2 Turkish Breads, quartered
Sliced tomato, cucumber and baby spinach to serve
*Additional sweet chili sauce to serve optional
Thai Pork Patty
500g pork mince
2 spring onions, chopped
2 cloves garlic, chopped (or 2 teaspoons minced garlic)
1 teaspoon lime zest
1 tablespoon sweet chili sauce
1 egg, whisked
1 small zucchini, grated
1 broccoli steam, peeled and grated
1/2 cup oats
¼ cup coriander* optional
2 tablespoons low fat plain yoghurt
2 tablespoons mint, chopped
1/4 teaspoon garlic, chopped (or ¼ teaspoons minced garlic)
Combine all ingredients in a large mixing bowl. Divide the mixture into 8 and press into patty shape. Place patties on a plate, cover with cling wrap and chill in the fridge for 15 – 20 mins.
In the meantime, use a folk to whisk all ingredients for the Mint yoghurt together in a small mixing bowl. Set aside in the fridge until ready to
Cut open rolls or Turkish bread and assemble baby spinach, tomato and cucumber slices.
Use a cooking spray to lightly coat a large fry pan and place over a low/medium heat. Place patties into hot pan and cook for 5 – 7 mins on each side or until completely cook through. Add the cooked patties to assembled burger, add mint yoghurt and serve.
*Add additional sweet chili sauce to serve if desired
*Healthy Tip: to reduce the kilojoules of this burger, simply remove the bread from the centre of the roll or Turkish bread so you are left with a hollow roll crust, but the same delicious, satisfying meal.