Thai Pork Burgers Recipe

Ground pork: The base of the burger, providing a rich and juicy texture.

Fish sauce: Adds a deep umami flavor that is quintessential in Thai cuisine.

Soy sauce: Contributes a salty, savory element to the mix.

Garlic: Minced garlic infuses the patties with a pungent, aromatic flavor.

Ground coriander: Brings a citrusy, slightly sweet note to the burgers.

Ground cumin: Adds a warm, earthy flavor that complements the other spices.

Sugar: Balances the savory and spicy elements with a hint of sweetness.

Cilantro: Fresh and herbaceous, it adds a burst of flavor and color.

Chili flakes: Provides a spicy kick, adjustable to your heat preference.

When forming the patties, make sure to handle the ground pork mixture gently to avoid overworking the meat, which can result in tough burgers. Lightly oil your hands to prevent the mixture from sticking and to help shape the patties more easily. Additionally, pressing a small indentation in the center of each patty can help them cook more evenly and prevent them from puffing up on the grill.

• ground pork - Substitute with ground chicken: Ground chicken provides a similar texture and absorbs flavors well, making it a suitable alternative for those who prefer poultry.

• fish sauce - Substitute with soy sauce: Soy sauce can mimic the umami flavor of fish sauce, though it lacks the fishy undertone. Add a bit of lime juice for a closer match.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and offers a similar depth of flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it lacks the same pungency. Use ¼ teaspoon of garlic powder for each clove of garlic.

• ground coriander - Substitute with ground caraway seeds: Ground caraway seeds have a similar earthy and citrusy flavor profile, making them a good alternative.

• ground cumin - Substitute with ground caraway seeds: Ground caraway seeds can also replace cumin, offering a slightly different but complementary flavor.

• sugar - Substitute with honey: Honey can add sweetness and a bit of moisture to the mixture. Use the same amount as you would sugar.

• chopped cilantro - Substitute with chopped parsley: Chopped parsley can provide a fresh, herbaceous note similar to cilantro, though it lacks the same citrusy undertone.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat. Use sparingly, as it is more potent than chili flakes.

• Allow the pork patties to cool completely after grilling. This prevents condensation and sogginess when stored.

• Wrap each pork patty individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents them from sticking together.

• Place the wrapped patties in an airtight container or a resealable freezer bag. If using a freezer bag, squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the container or bag with the date and contents. This ensures you can keep track of how long they've been stored.

• Store the patties in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.

• When ready to use, thaw frozen pork patties in the refrigerator overnight. This slow thawing process helps maintain their texture and flavor.

• Reheat the patties on a grill, in a skillet, or in the oven until they reach an internal temperature of 165°F (74°C). This ensures they are safe to eat and just as delicious as when freshly made.

• Serve the reheated Thai pork burgers on buns with your favorite toppings, such as lettuce, tomato, onion, and sriracha mayo.

• Preheat your oven to 350°F (175°C). Place the leftover pork burgers on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Use a skillet to reheat the burgers. Add a small amount of olive oil or butter to the pan and heat over medium heat. Place the burgers in the skillet and cover with a lid. Heat for 3-4 minutes on each side or until fully reheated.

• Microwave the burgers for a quick option. Place the pork burgers on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• For a smoky flavor, reheat the burgers on a grill. Preheat the grill to medium heat. Place the burgers on the grill and cover. Heat for 2-3 minutes on each side or until thoroughly warmed.

• Use a toaster oven for a crispy exterior. Preheat the toaster oven to 350°F (175°C). Place the burgers on the toaster oven tray and heat for about 10 minutes, flipping halfway through to ensure even heating.

• Mixing bowl: Use this to combine the ground pork with all the seasonings and ingredients.

• Garlic press: This will help you mince the garlic cloves quickly and efficiently.

• Measuring spoons: Essential for accurately measuring the fish sauce, soy sauce, ground coriander, ground cumin, sugar, and chili flakes.

• Chopping board: Use this as a surface to chop the cilantro and any other toppings you might want to add.

• Chef's knife: Ideal for chopping cilantro and any other ingredients.

• Grill: Preheat this to medium-high heat to cook the patties.

• Spatula: Use this to flip the patties on the grill.

• Plate: Place the formed patties on this before grilling and use it to serve the cooked burgers.

• Buns: These will hold your delicious Thai pork patties and any toppings you choose to add.

Prepare ingredients in advance: Mince garlic and chop cilantro ahead of time to streamline the process.

Use a food processor: Quickly mix ground pork and seasonings using a food processor for even distribution.

Pre-form patties: Shape patties the night before and store them in the fridge to save time on cooking day.

Preheat the grill: Start preheating the grill while forming the patties to ensure it's ready when you are.

Batch cooking: Double the recipe and freeze extra patties for a quick meal later.