Ingredients
500g pork mince
200g beef mince
3 cloves garlic, finely grated
1 stalk lemongrass, white parts only, finely chopped
3 tsp caster sugar
11/2 Tbsp fish sauce
1 tsp seasoning sauce
1 tsp white pepper
1 cup panko crumbs to coat
1/3 cup vegetable oil
6 free-range eggs
6 brioche buns, halved, lightly toasted
Pate, shredded iceberg lettuce, sliced shallots, coriander leaves, sliced red chilli, sriracha sauce and Kewpie mayonnaise, to serve
QUICK PICKLES
1 Lebanese cucumber, sliced into ribbons
1 carrot, julienned or shredded
2 tsp caster sugar
2 tsp white wine vinegar
Method
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To make quick pickles, combine all ingredients in a bowl. Set aside for 10-15 minutes.
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Combine minces, garlic, lemongrass, sugar, fish sauce, seasoning sauce and pepper in a bowl. Shape into 6 patties; coat in panko crumbs. Heat 1/4 cup of the oil in a deep frying pan on high. Shallow-fry patties, in batches, for 21/2 minutes on each side until cooked through. Drain on paper towel.
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Meanwhile, in another frying pan, heat remaining oil on medium. Fry eggs until yolks are just soft.
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To assemble, spread pate on bun base, top with a patty, fried egg, lettuce, shallots, coriander, chilli and pickles. Squeeze over sriracha. Spread mayo on bun top, close bun and serve.
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