Pork Burgers with Spicy Coleslaw

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  Pork Burgers with Spicy Coleslaw

 These burgers can also be cooked on the barbecue. 

Pork Burgers with Spicy Coleslaw

Serves 6 

Cooking time:



  • 600g lean minced pork
  • 1 egg, beaten
  • 2 garlic cloves, crushed
  • 4 scallions, finely sliced
  • 1 red chilli, finely chopped
  • 2 tablesp. coriander leaves, chopped
  • 2cm piece of ginger, peeled and finely grated
  • 25g breadcrumbs
  • A little salt and black pepper
  • 1 tablesp. olive oil

Spicy Coleslaw

  • ½ savoy cabbage, finely sliced
  • 2 carrots, peeled and grated
  • Handful of coriander leaves, chopped
  • 2 scallions, finely sliced
  • 2 garlic cloves, peeled and crushed
  • 1 tablesp. fish sauce
  • 2 tablesp. sweet chilli sauce
  • 2 tablesp. soy sauce
  • 1 tablesp. sesame oil
  • 1 tablesp. olive oil
  • Zest and juice of 1 lime

To Serve:

  • 6 wholemeal buns, split in half and toasted
  • 100g Greek-style natural yogurt mixed
  • 1 garlic clove, peeled and crushed
  • Handful of chopped coriander leaves

To Cook

To make the burgers: Combine all the ingredients for the burgers, except the olive oil, and season with a little salt and black pepper. Shape into six burgers and set aside while you make the coleslaw.

To make the coleslaw: Place the cabbage, carrots, coriander, scallions and garlic in a large bowl. In a small bowl mix together the fish sauce, sweet chilli sauce, soy sauce, sesame oil, olive oil and lime zest and juice. Season with a little salt and black pepper. Pour the dressing over the vegetables and mix well to combine.

Heat the oil in a frying pan and cook the burgers for 4-5 minutes on each side.

Combine the yoghurt with coriander. Place a spoonful of coleslaw on the bottom half of each bun, spoon on a little of the yogurt mixture, then place the burger on top. Serve the remaining coleslaw and yogurt on the side.

Nutritional Analysis per Serving

Protein: 27g 

Carbohydrates: 31g 

Fat: 19g 

Iron: 2.7mg 

Energy: 379kcal