These are grilled pork patties seasoned with lemongrass, garlic, and spring onion, served alongside a quick slaw of fennel, zucchini, carrot, and apple in a sriracha-lime dressing. The whole meal comes together in 20 minutes and uses one bowl for the slaw and one plate for the patties. If you want something on the grill that isn’t beef, this is a solid place to start.
Why this recipe works
Two things make this recipe reliable. First, finely chopping the lemongrass — not just roughly cutting it — distributes the flavor evenly and prevents tough, fibrous bits in the finished patty. Second, the slaw dressing splits the fat between yogurt and mayonnaise, which keeps it from being too heavy while still coating the vegetables properly. The maple syrup balances the sriracha without making the slaw sweet. Skip the egg in the mix — it makes the patty mushy and ground pork has enough fat to hold together on its own.
Common problems and fixes
- Patties fall apart on the grill: The mix needs at least 20 minutes in the fridge before cooking. Cold fat firms up and helps the patties hold their shape when they hit the heat. Don’t skip that rest.
- Lemongrass is still fibrous after cooking: Use only the bottom third of the stalk — the pale, tender part. The green upper section stays woody no matter how finely you chop it.
- Slaw goes watery before serving: Don’t dress the slaw until right before you eat. The salt in the dressing draws moisture out of the zucchini and apple quickly, and you’ll end up with a puddle at the bottom of the bowl.
- Pork patties are undercooked in the center: Ground pork must reach 160°F (71°C) internal temperature — use an instant-read thermometer. Ten minutes on a hot grill is a guideline, not a guarantee; thickness and grill temperature vary.
- Fennel flavor is too strong: Slice the fennel as thin as possible and let it sit in the lime juice for a few minutes before adding the other slaw ingredients. The acid mellows it out noticeably.
Storage and reheating
Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a covered skillet over medium-low heat with a splash of water until they reach 160°F (71°C) again — the microwave works but dries them out. Raw formed patties can be frozen for up to 2 months; separate them with parchment paper and thaw overnight in the fridge before grilling. The slaw does not store well once dressed — the zucchini and apple go soft within a few hours. Keep undressed slaw vegetables in the fridge for up to a day and dress them fresh.
Tangy Lemongrass Grilled Pork Burgers Recipe
Ingredients
Burger Ingredients
- 500 grams ground pork
- 1 stick lemon grass
- 2 cloves garlic
- 2 sprig spring onion
- 1 teaspoon salt
- 1 dash Worcestershire sauce
Slaw Ingredients
- 1 bulb fennel
- 1 medium green apple
- 1 medium carrot
- 1 medium zucchini
- ½ bunch coriander chopped
- 1 tablespoon yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon maple syrup
- 1 teaspoon siracha hot sauce
Instructions
- Make the burgers: Finely chop the lemongrass, garlic, and spring onion and mix them with the pork. Add the Worcestershire sauce and 1 teaspoon of salt and pepper. Mix well by hand, form into 4 burgers and set aside to firm up in the fridge.
- For the slaw: Use a vegetable peeler to make long ribbons of carrot and zucchini. Place into a bowl.
- Finely slice the apple and fennel bulbs using a mandolin or sharp knife.
- Make a dressing with mayo, yogurt, maple syrup and a big squeeze of lime juice. Mix well and scatter over the coriander.
- Cook the burgers for around 10 minutes on a hot BBQ grill.
Nutrition
FAQ
Can I use ground chicken instead of ground pork?
Yes, ground chicken works with the same seasonings. Cook chicken patties to an internal temperature of 165°F (74°C) — higher than pork — and expect them to be slightly drier since chicken is leaner.
Can I make these without a grill?
A cast-iron skillet or grill pan over medium-high heat works fine. Cook for about 5 minutes per side and confirm the internal temperature hits 160°F (71°C) before serving.
Where do I find lemongrass?
Most large grocery stores carry it in the produce section near fresh herbs, and Asian grocery stores stock it reliably. If you can only find lemongrass paste in a tube, use about 1 teaspoon as a substitute for one stalk.
Do I need a mandoline for the slaw?
No — a sharp knife gets the job done. A mandoline just speeds things up and makes the slices more uniform, which helps the slaw dress evenly.
Can I prep the patties the night before?
Yes, and it actually helps. Formed patties that rest overnight in the fridge hold together better on the grill than ones cooked immediately after mixing. Keep them covered and cook straight from the fridge.
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