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Recipe: Perfect Prawn and Pork Black Burger

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Prawn and Pork Black Burger. These delicious burgers have an Asian twist to them, and are absolutely oozing yumminess! Tonight they were served on a slim style bun, but can be enjoyed on a regular bun as well. For an appetizer, make the patties small and serve on individual lettuce leaves.

Prawn and Pork Black Burger Prawn burgers recipe, easy, tasty and the healthiest kind of burger. It's not the same as prawn katsu – that's ebi fry, whole breaded prawns. PORK AND SHRIMP BURGERS INGREDIENT LIST. You can have Prawn and Pork Black Burger using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Prawn and Pork Black Burger

  1. You need 400 g of minced pork 20% fat content.
  2. You need 200 g of raw king prawns roughly chopped.
  3. You need 4 of Spring Onions sliced.
  4. It’s Handful of bean sprouts.
  5. You need 4 tbsp of oyster sauce.
  6. It’s 1 tbsp of far soy sauce.
  7. Prepare 1 tbsp of rice wine.
  8. You need 1 tsp of mirin.
  9. Prepare 1 tbsp of toasted sesame oil.

Move the pork continuously around the pan for a few minutes until cooked through, then remove and set aside. Heat another tablespoon of oil in the pan, then add the garlic and prawns. Pork Recipes Seafood Recipes. seafood seasoning, and black pepper in a bowl. Slice the pear lengthways as finely as you can.

Prawn and Pork Black Burger instructions

  1. Mix all the ingredients together in a bowl and squeeze the mixture between your fingers until the pork mince fat begins to make strands.
  2. Take a handful, about the size of a tennis ball and roll into a ball.
  3. Flatten the balls out onto a piece of parchment paper and shape into burger patties.
  4. Heat a cast iron pan to maximum heat on the hob.
  5. Season each pattie with salt and cracked pepper.
  6. Cook the burgers for 3 minutes each side or until thoroughly cooked through.
  7. Once cooked rest them for 5 minutes before placing them I toasted brioche buns with all your favourite trimmings. For example crispy fried shallot rings as I have done in the photo.

Toss gently with the salad leaves, a little drizzle each of extra virgin olive oil and red wine vinegar, and a pinch of black pepper. There are salmon and tuna burgers, and one could easily call a crab cake a crab burger. But because they lack fat, they make nice burgers but not crunchy-crusted, drip-down-the-chin ones. So why not take a cue from the shu mai dumpling, which mixes shrimp and pork? This gives you uncommon flavor in a burger—not only from the shrimp, but also from the combination of Asian ingredients—with.

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