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Japanese pork burger

Japanese pork burger

Total Time
25 min
15 min
10 min
Change up your next burger by adding garlic, soy sauce and ginger to your pork mince, creating a Japanese sensation.


Lean pork mince

400 g

Wholemeal bread

1 slice(s), (made into 1/4 cup breadcrumbs)


1 clove(s), crushed

Soy sauce

1 tbs


1 medium

Pickled ginger

2 tbs, (1 tbs finely chopped, and 1 tbs to serve)

Light whole egg mayonnaise

2 tbs

Lemon juice

2 tsp

Wasabi paste

½ tsp

Multigrain bread roll

2 medium, (2x50g) halved, toasted

Mixed salad leaves

40 g, Asian variety

Lebanese cucumber

1 medium, cut into thin ribbons

Red onion

½ medium, thinly sliced

Oil spray

1 x 3 second spray(s)


  1. Combine mince, breadcrumbs, garlic, soy sauce, egg and finely chopped ginger in a medium bowl. Shape mixture into 4 patties and press each to 2cm thickness.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook patties for 4–5 minutes each side or until cooked through.
  3. Meanwhile, combine mayonnaise, juice, wasabi and 2 teaspoons water in a small bowl.
  4. Spread half the wasabi mayonnaise over roll halves. Top with salad leaves, cucumber, onion and patties. Dollop with remaining wasabi mayonnaise. Serve topped with extra ginger.


SERVING SUGGESTION: Oven-roasted carrot and pumpkin chips. Cut two carrots and 300g pumpkin in 1cm-thick chips and lightly spray with oil. Bake in an oven preheated to 200°C or 180°C fan-forced for 30 minutes or until golden. TIP: Use a vegetable peeler to slice cucumber into thin ribbons.