I was feeling a little inspired by Asian and Chinese food this week! So I decided to make some healthy burgers with the flavours of the orient for our weekend lunch menu.
With no sugar, low in salt, high protein and gluten free, its the perfect lunch meal to get you through to dinner time!
If you want vegetarian burgers, you can use the same recipe however swap the pork for more chickpeas, cannelloni beans or your preference. You may need to add a tablespoon of wholemeal flour to thicken the mixture so its not to mushy. You don’t want them falling apart! Add the flour as you mix to judge.
Serves 4-6
Depending on size of burgers
Ingredients
- 250 g lean pork mince
- 1/2 brown onion, chopped
- 1 egg white
- 100 g chickpeas, mashed
- 1 1/2 tsp crushed ginger
- 1/2-1 tsp minced garlic
- 2 tsp salt reduced soy sauce (Japanese style)
- 1 1/2 tsp sesame oil
- 1/8-1/4 cup chopped spinach
- 2 tbl Panko breadcrumbs
- 1/4 cup sesame seeds
- Extra virgin olive oil spray 1 x 3 sec spray
Method
In a large bowl, place mince pork and pull apart to small pieces.
Chop onion and add to pork.
Separate the egg white, discard yolk (or save and use for something else) and add the white to the pork and onion.
Mash chickpeas in a separate bowl with a potato masher. Add to pork mix.
Chop spinach fine and add with the remaining ingredients to the pork mixture.
Using clean hands combine thoroughly.
Place sesame seeds on a clean plate.
Divide pork mince mixture evenly into 4 or 6, depending on size your wanting.
Roll into balls and flatten with a spatula.
Press both sides into sesame the sesame seeds to coat.
Spray a pan with extra virgin olive oil and heat on high. Place burgers in pan for about 2 1/2 minutes each side or until cooked on medium heat.
Serve on lettuce, with salad or as a typical burger between bread.