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Pork burger with avocado & grilled chilli mayonnaise

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 1 long red chilli
  • 1/2 small red onion, sliced into 1/2 cm thick rounds
  • Olive oil, for brushing
  • 500g Coles Brand Pork Mince
  • 2 tablespoons Coles Brand Oyster Sauce
  • 4 wholemeal rolls, split
  • 1/2 cup Coles Brand Whole Egg Mayonnaise
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Coles Brand Cayenne Pepper Ground Extra Hot
  • 1 large avocado, peeled, pitted
  • 2 iceberg lettuce leaves, torn in half


  • 1
    Preheat barbecue or char-grill pan to medium-high heat. Brush chilli and red onion with a little oil. Cook chilli on the grill for 5 mins, or until skin blisters. Cook the red onion for 2 mins on each side, or until charred. Place chilli in a small bowl and cover with plastic wrap then set aside until cool. Set onion aside on a plate.
  • 2
    Line a tray with baking paper. In a medium bowl, mix pork mince and oyster sauce until well blended. Shape mixture into 4 burgers and place on prepared tray. Flatten each so that they are slightly wider than the rolls.
  • 3
    Lightly brush rolls with oil and cook on grill plate for 2 mins on each side, or until warmed.
  • 4
    Lightly brush burgers with oil. Cook burgers for 3-4 mins on each side until cooked through. Remove to a plate and rest for 3 mins.
  • 5
    Peel chilli, remove seeds and stems then finely chop. Mix in a small bowl with mayonnaise, lemon juice and cayenne pepper, then season with salt and pepper.
  • 6
    Mash avocado in their skins and spread over roll bases. Top each with lettuce, then burgers and onion. Spread lids with chilli mayonnaise and cover burgers. Place a skewer through the burger and serve.

Source: taste.com.au


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