Wasabi Burgers
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Ingredients / Shopping List
225g minced pork
225g minced beef
25g wasabi paste
50g red onion
30g sun dried tomatoes in oil
1 tsp cornflour
Oil for frying
Prep Time:   0:15
Cook Time:   0:10
Makes:   6

Prep to Cook:  frying pan, oil for cooking, scone cutter, foil sheet, mixing bowl, vegetable knife, chopping board, frying tongs

Prep: In a mixing bowl place the minced beef and the minced pork

Add freshly ground black pepper and a good pinch of salt
Dice the red onion very finely and add to the mix
Dice the drained sun-dried tomatoes into small cubes and add
Squeeze 25g wasabi paste into the bowl
Add heaped teaspoon cornflour
Use your hands to mix all the ingredients really well.
Press out the mix onto a greased foil sheet
Use the pastry cutter to press out burger shapes
Heat the oil in a frying pan and gently fry the burgers 4 - 5 minutes either side.
Serve immediately.


Check it out !

Use lean minced pork and beef as the flavour comes from the wasabi, Japanese horseradish.  Home-made beefburgers are a healthy choice and easy to make.

Cooks Know How:    Using regular ingredients in an interesting way is the secret to good home cooked food.  Burgers fit that bill and offer lots of exciting opportunities for learning to cook well.  Basically minced meat, be it pork or beef is twisted and cut meat that will cook quite quickly and can withstand frying.  The meat needs extra flavour because it is cooked quite quickly so use seasoning liberally.  Wasabi is a bright green, hot and peppery rather like horseradish. In fact if you cannot find wasabi then use horseradish.  Sun dried tomatoes in oil have a strong flavour too and add a richness to the burgers.  Make sure you chop the onion really finely and mix very thoroughly.  The cornflour helps to hold the mixture together when it is fried.  Flatten the whole mixture out on a foil sheet and then cut your burgers with a plain scone cutter and chill them off.

Fry quite gently in order to ensure the inner part of the burger is thoroughly cooked.  Only turn them once so that the heat of the pan does penetrate. Meat should be above 72C in the centre to be safe. Serve burgers immediately.
Next Time

You could shape this mixture into meat balls.  Each burger would make two to three meat balls.  Fry them off and then add chicken stock with sliced mushrooms and chopped coriander.  Simmer for 25 minutes.