Eggless, diabetic Thai pork burger with coleslaw

By admin
11 June 2013

A fabulous burger for all

Preparation time: 15 min

Cooking time: 30 min

Serves 6


500 g pork mince

2 garlic cloves, chopped

15 ml (1 T) ginger, minced

10 ml (2 t) fish sauce

10 ml (2 t) hoisin sauce

60 ml (¼ c) sesame oil

15 ml (1 T) olive oil


440 g pineapple pieces

60 ml (¼ c) sugar

60 ml (¼ c) rice wine vinegar

60 ml (¼ c) water

1 red chilli, chopped


15 ml (1 T) rice wine vinegar

zest and juice of 1 lemon

10 ml (2 t) soy sauce

5 ml (1 t) sesame oil

45 ml (3 T) olive oil


300 g baby spinach, shredded

300 g cabbage, shredded

4 spring onions, chopped

1 carrot, grated

1.    Patties Mix the ingredients together in a bowl. Form six patties and set aside.

2.    Chutney Place all the ingredients in a pan on medium heat and simmer for 15 minutes or until the liquid has evaporated and the pineapple is soft. Roughly mash with a fork.

3.    Place a griddle pan on medium heat and brush the patties with 15 ml (1 T) oil. Cook the patties for 5 minutes on each side or until golden and cooked through.

4.    Dressing Whisk together all the ingredients in a mixing bowl.

5.    Coleslaw Toss all the ingredients in a mixing bowl with enough dressing to coat. Place a helping of coleslaw on a plate with a burger and spoon over the chutney.

- Hope Malau

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