The Towering Inferno Chilli Coconut and Coriander Pork Burger
Ignite your taste buds with "The Towering Inferno Chilli Coconut and Coriander Pork Burger" — a bold, flavor-packed recipe that fuses tropical flair with fiery spices. These juicy pork patties are infused with the rich creaminess of coconut milk, the aromatic freshness of coriander, and a kick of chili heat, creating a perfect balance of zest and indulgence. Paired with a vibrant lime-dressed cabbage and carrot slaw and slathered in a smoky, spicy Sriracha mayo, this burger delivers layers of texture and heat in every bite. Perfectly seared to golden perfection and nestled in toasted buns, this easy-to-make burger is a standout for BBQs, weeknight dinners, or anytime you're craving bold, adventurous flavors. Get ready to take your burger game to the next level with this savory, spicy masterpiece!
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Recipe Information
Ingredients
- 500 g Ground pork
- 2 pieces Fresh red chili
- 60 ml Coconut milk
- 20 g Fresh coriander
- 2 cloves Garlic
- 1 tbsp Ginger
- 50 g Breadcrumbs
- 1 large Egg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 pieces Burger buns
- 100 g Mayonnaise
- 40 ml Sriracha sauce
- 150 g Shredded cabbage
- 1 medium-sized Carrot
- 2 tbsp Lime juice
- 1 tbsp Olive oil
Instructions
Finely chop the red chilies, garlic, and coriander. Grate the ginger.
In a large bowl, combine the ground pork, chopped chili, garlic, coriander, grated ginger, coconut milk, breadcrumbs, egg, salt, and black pepper. Mix until evenly combined.
Divide the pork mixture into 4 equal portions and shape them into burger patties.
Heat a tablespoon of olive oil in a skillet or grill pan over medium heat. Cook the patties for 5-6 minutes on each side until golden brown and fully cooked through (internal temperature should reach 71°C/160°F).
While the patties cook, prepare the slaw by shredding the cabbage and grating the carrot. Toss them together in a bowl with lime juice and a pinch of salt.
In a separate small bowl, mix the mayonnaise and Sriracha sauce to create a spicy chili mayo.
Lightly toast the burger buns in a dry skillet or under a broiler for 1-2 minutes.
Assemble the burgers: Spread chili mayo on the bottom half of each bun. Place a cooked pork patty on top, followed by a generous scoop of slaw. Top with the other half of the bun.
Serve immediately and enjoy the fiery, flavorful Towering Inferno Chilli Coconut and Coriander Pork Burger!
Nutrition Facts
Calories |
3221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.0 g | 263% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 5428 mg | 236% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 32.6 g | ||
| Protein | 158.0 g | 316% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 452 mg | 35% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 855 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
