Lemongrass pork burgers with tom yum wedges recipe
To make the tom yum wedges, preheat the oven to 220C/200C Fan/Gas 7. Mix the tom yum paste and oil together in a bowl, then toss with the sweet potato wedges. Transfer to a large baking tray in a single layer and season generously with the sea salt flakes and pepper. Nestle the garlic head halves amongst the wedges. Bake for 40 minutes, or until nicely caramelised on the outside and cooked through. Squeeze the roast garlic flesh out of the skin, discarding the skin. Toss the garlic with the wedges and keep warm until ready to serve. To make the pickles, combine all of the ingredients in a bowl and stir together. Leave to pickle for at least 15 minutes, then drain and set aside.To make the pork burgers, combine all of the ingredients, except the buns and oil, in a large bowl and mix well with your hands for 1–2 minutes, or until the liquid has been fully absorbed. Dampen your hands and divide the mince mixture into four patties that are about 2–3cm/¾–1¼in thick and the same width as the burger buns. Toast the burger buns, cut-side down, in a large non-stick frying pan over a medium heat for 1–2 minutes until golden, then set aside. Heat the oil in the pan over a medium heat. Add the burger patties, reduce the heat to medium–low and cook for around 7 minutes on each side, or until browned, caramelised and cooked through. Remove from the heat and set aside. To serve, fry the eggs in the frying pan to your liking. Squeeze a generous amount of sriracha on the bottom of each toasted bun. Lay the lettuce on top, then a burger, tomato, fried egg, some pickles, chilli (if using), fried shallots (if using) and herbs. Spread 1 tablespoon mayonnaise on the top half of each bun and place on top. Pierce each burger through the centre with a skewer (trimmed if necessary) or cocktail stick to hold it together. Serve immediately, with any remaining pickles on the side, along with the sweet potato wedges. To make the tom yum wedges, preheat the oven to 220C/200C Fan/Gas 7. Mix the tom yum paste and oil together in a bowl, then toss with the sweet potato wedges. Transfer to a large baking tray in a single layer and season generously with the sea salt flakes and pepper. Nestle the garlic head halves amongst the wedges. To make the tom yum wedges, preheat the oven to 220C/200C Fan/Gas 7. Mix the tom yum paste and oil together in a bowl, then toss with the sweet potato wedges. Transfer to a large baking tray in a single layer and season generously with the sea salt flakes and pepper. Nestle the garlic head halves amongst the wedges. Bake for 40 minutes, or until nicely caramelised on the outside and cooked through. Squeeze the roast garlic flesh out of the skin, discarding the skin. Toss the garlic with the wedges and keep warm until ready to serve. Bake for 40 minutes, or until nicely caramelised on the outside and cooked through. Squeeze the roast garlic flesh out of the skin, discarding the skin. Toss the garlic with the wedges and keep warm until ready to serve. To make the pickles, combine all of the ingredients in a bowl and stir together. Leave to pickle for at least 15 minutes, then drain and set aside. To make the pickles, combine all of the ingredients in a bowl and stir together. Leave to pickle for at least 15 minutes, then drain and set aside. To make the pork burgers, combine all of the ingredients, except the buns and oil, in a large bowl and mix well with your hands for 1–2 minutes, or until the liquid has been fully absorbed. Dampen your hands and divide the mince mixture into four patties that are about 2–3cm/¾–1¼in thick and the same width as the burger buns. To make the pork burgers, combine all of the ingredients, except the buns and oil, in a large bowl and mix well with your hands for 1–2 minutes, or until the liquid has been fully absorbed. Dampen your hands and divide the mince mixture into four patties that are about 2–3cm/¾–1¼in thick and the same width as the burger buns. Toast the burger buns, cut-side down, in a large non-stick frying pan over a medium heat for 1–2 minutes until golden, then set aside. Heat the oil in the pan over a medium heat. Add the burger patties, reduce the heat to medium–low and cook for around 7 minutes on each side, or until browned, caramelised and cooked through. Remove from the heat and set aside. Toast the burger buns, cut-side down, in a large non-stick frying pan over a medium heat for 1–2 minutes until golden, then set aside. Heat the oil in the pan over a medium heat. Add the burger patties, reduce the heat to medium–low and cook for around 7 minutes on each side, or until browned, caramelised and cooked through. Remove from the heat and set aside. To serve, fry the eggs in the frying pan to your liking. Squeeze a generous amount of sriracha on the bottom of each toasted bun. Lay the lettuce on top, then a burger, tomato, fried egg, some pickles, chilli (if using), fried shallots (if using) and herbs. To serve, fry the eggs in the frying pan to your liking. Squeeze a generous amount of sriracha on the bottom of each toasted bun. Lay the lettuce on top, then a burger, tomato, fried egg, some pickles, chilli (if using), fried shallots (if using) and herbs. Spread 1 tablespoon mayonnaise on the top half of each bun and place on top. Pierce each burger through the centre with a skewer (trimmed if necessary) or cocktail stick to hold it together. Serve immediately, with any remaining pickles on the side, along with the sweet potato wedges. Spread 1 tablespoon mayonnaise on the top half of each bun and place on top. Pierce each burger through the centre with a skewer (trimmed if necessary) or cocktail stick to hold it together. Serve immediately, with any remaining pickles on the side, along with the sweet potato wedges.