Coriander and Lemongrass Pork Burgers with Rocket and Papaya Salad Recipe

(4 ratings)

Coriander and Lemongrass Pork Burgers-summer food-Woman and home
Preparation Time20 mins
Cooking Time25 mins
Total Time45 mins
Nutrition Per PortionRDA
Calories318 Kcal16%
Fat14 g20%
Saturated Fat5 g25%


  • 1 large onion, roughly chopped
  • 90g bunch coriander, including stalks
  • 1 large garlic clove, roughly chopped
  • 1 red chilli, deseeded and roughly chopped
  • 2tsp rice vinegar
  • 2tsp fish sauce
  • 1tbsp soy sauce
  • zest 2 limes, juice 1
  • 1kg (2lb 4oz) British pork mince
  • 12tbsp breadcrumbs
  • 1tbsp oil

for the salad

  • 2 papayas, peeled, deseeded and sliced
  • juice 2 limes
  • 75g (3oz) rocket


  1. To make the burgers, whizz the onion, coriander, garlic, chilli, vinegar, fish sauce, soy sauce and lime zest in a food processor, to form a smooth paste. Mix the paste with the pork mince, breadcrumbs and 1tsp salt.

  2. Heat the oven to 200C, 180C fan, 400F, gas 6. Divide the pork mix into 8 patties. In a large frying pan, heat the oil and fry the patties until golden brown on both sides, then transfer to a baking sheet. Bake in the oven for 15 minutes.

  3. To make the salad, combine the papayas with the lime juice and a little salt, and allow to infuse while the burgers are cooking. Just before serving, toss through the rocket and check the seasoning. Serve alongside the burgers.

Top Tip for making Coriander and Lemongrass Pork Burgers with Rocket and Papaya Salad

Why not make double the quantity and freeze half for another time? Defrost in the fridge for 24 hours before cooking as above.