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Chilli and lime pork burgers with courgette ‘fries’

Dig into thick, juicy burgers with all the trimmings, served with sticks of courgette in golden, crispy breadcrumbs

By , 30 July 2019

(12 votes)

Chilli and lime pork burgers with courgette ‘fries’

  • Prep: 10 Mins
    Cook: 35 Mins

  • Serves: 4

Nutritional Info
Each 388g serving contains

  • Energy

    2338KJ

    559KCAL

    28%

  • Fat

    20.2g

    med

    29%

  • Saturates

    4.3g

    low

    22%

  • Sugars

    7.8g

    low

    9%

  • Salt

    1.71g

    med

    29%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 602kJ/144kcal.
Ingredients
  • 500g pack Butcher’s Selection Lean Pork Mince (typically less than 5% fat)
  • 1 red chilli, finely chopped
  • Zest and juice 1 lime
  • 1tbsp reduced-salt soy sauce
  • 1 egg, beaten with 1tbsp water
  • 80g fresh breadcrumbs
  • 2 courgettes, cut into batons
  • 2tbsp rapeseed oil
  • 3tbsp light mayonnaise
  • 4 Asda White Flour Dusted Sliced Rolls, plus 2 blitzed into breadcrumbs
  • 1 Little Gem lettuce, finely shredded
  • 4 salad tomatoes, sliced
Method

  • Preheat the oven to 220C/200C Fan/Gas 7. Line 2 baking trays with baking paper.

  • Mix together the pork mince, chilli, lime zest and soy sauce until well combined. Shape into 4 burger patties and chill in the fridge on a plate.

  • Meanwhile, to make the ‘fries’, put the egg mixture and breadcrumbs into 2 separate, shallow bowls. Dip the courgette batons into the egg and then the breadcrumbs, turning to cover completely. Arrange the batons in a single layer on the baking trays. Drizzle with 1tsp of the oil and cook for 20 mins until golden and crisp.

  • Heat the remaining oil in a nonstick frying pan over a medium setting and fry the burgers for 5-6 mins each side until cooked through.

  • Mix the mayonnaise with the lime juice.

  • Split and lightly toast the 4 rolls and fill with the shredded lettuce, tomatoes, a little of the lime mayo and the burgers.