Pork Katsu Burger with Togarashi Kumara Chips

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, June 3, 2018.

Swirl oil in pan when cooking pork katsu to help get a lovely even golden finish. Dijon mustard works well for this recipe. If your katsu pork starts to brown too quickly, reduce heat and cook for slightly longer.

Ingredients

Togarashi Chips

150g orange kumara
½-1 tsp togarashi

Burger

150g pork sirloin
2 tsp mustard
½ cup panko breadcrumbs
¼ baby cabbage
½ carrot
¼ telegraph cucumber
1 sour wheat beer burger bun

Chilli Mayo

2 Tbsp mayonnaise
1 Tbsp sweet chilli sauce
½ tsp soy sauce

To Serve

18g katsu sauce

Steps

Preheat oven to 220°C. Line an oven tray with baking paper. Cut kumara into 1cm chips and toss on prepared tray with a drizzle of oil. Season and sprinkle over togarashi. Bake chips in oven for 15-18 minutes until golden and tender.
Place pork in-between 2 pieces of cling film and pound with a mallet or small pot to about 0.5cm thick. Season pork and coat in mustard. Place panko in a small bowl and add pork. Coat well and press crumbs on to adhere and set aside.
Combine all mayonnaise, sweet chilli and soy sauce together in a medium bowl. Thinly slice cabbage and peel carrot and cucumber into ribbons. Toss through chilli mayo just before serving.
Heat a drizzle of oil in a small fry-pan on medium heat. Cook pork katsu for 2-3 minutes each side until cooked through and golden. Season with salt. While pork cooks, cut bun in half and heat in oven for 2-3 minutes until warmed.
To assemble, pile sweet chilli slaw onto base of burger bun. Top with pork katsu and a drizzle of katsu sauce followed by the burger top. To serve, place kumara chips and any extra slaw on the side of burger.

Nutritional Information

Energy	2798 kj 669 kcal
Protein	47.7g
Carbohydrate	91.5g
Fat	15.0g