Pork kebab burgers

Pork kebab burgers

Total: 1 hr 15 Min. | Active: 45 Min.
lactose-free
Nutritional value / people: 636 kcal
, Fat: 32 g
, Carbohydrate: 57 g
, Protein: 28 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Asian coleslaw

2 tbsp lime juice
2 tbsp sesame oil
2 tbsp soy sauce
2 tsp cane sugar
½ tbsp sesame seeds, toasted
1 garlic clove, pressed
1 red chilli, deseeded, finely chopped
200 g white cabbage, shredded
1 carrot, shredded

To marinate the meat

6 tbsp hoisin sauce
2 ½ tbsp sesame oil
2 ½ tbsp soy sauce
400 g pork neck, cut into thin pieces
4 wooden skewers

Charcoal/gas/electric grill:

4 burger buns, halved
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How it's done

Asian coleslaw

In a bowl, mix the lime juice with all the other ingredients up to and including the chilli. Add the cabbage and carrot, mix well, cover and leave to infuse.

To marinate the meat

Combine the Hoisin sauce, oil and soy sauce, mix the meat with 6 tbsp of the marinade, thread onto the wooden skewers, cover and marinate for approx. 30 mins.

Charcoal/gas/electric grill:

Cover and grill the kebabs over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. Grill the halved burger buns alongside for the final minute. Spread the reserved marinade over the top and bottom half of each burger bun. Slide the meat off the skewers, place on the bottom half of the burger bun with the coleslaw, cover with the top half of the bun.

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