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    Jules's  Blurb:  A simple "Pork Burger" doesn't quite describe "Thai Pork Burgers" aka "Tod Man Moo" this is a light and fluffy pork burger recipe, with a hint of spice provided by a measured amount of red curry paste, and a hint of lime in the oil provided by deep fried Kaffir lime leaves.

    In the world wide sense, Pork Burgers are not generally as popular as beef burgers, but in Thai cuisine the opposite is true.  Thais also make burgers from fish too.  I have tried many pork burger recipes around the world but I have to say this is one of my favourites as it is the lightest and most flavoursome but also very versatile in how you can adjust the flavour to suit your mood

    In Khwanjai's Thai Cooking Classes she shares lots of tips for creating mouth watering dishes to please all the family and this video tutorial is no different, packed with great tips and advice to improve your results, sign up now for Khwanjai's Thai Cooking Classes  and your Trial Thai Banquet Course

    Although Thai Pork Burgers (Tod Man Moo) are deep fried we keep the recipe in our section of Thai BBQ Recipes purely because its something that would serve up well with a barbecue and quite frankly Pork Burgers would not fit in any other category 

Pork Burgers Recipe

Enough for about 25 small burgers

If you want to use fresh Coconut like we did see How to Make Coconut Milk for instructions on preparing the Coconut 

Mince up the pork as per Thai Minced Meats Video 

De-vein Kaffir Leaves see Kaffir Lime Leaves Video

Throw all the ingredients except the chillies, lime leaves and oil into a large mixing bowl and mix well together, starting with the coconut and chilli paste, then eggs etc.

Adding tempura flour last as needed to achieve correct consistency (see video tutorial) and leave to stand for fifteen minutes or more

Cooking:

Starting with a hot wok of oil (or sealed fryer because they spit) throw in the Kaffir lime leaves until curly and crispy, they will darken, remove to drain, good alternatives in the video tutorial

Do the same with the dried chillies, and leave to drain

Next form the pork into small flat patties and lower into the hot oil, turning frequently until golden brown, remove and leave to drain. 

Important tip in the video tutorial here...

Continue this process until you have as many Thai pork burgers as you require

Any remaining mixture can be saved in your fridge for 2-3 days

Done!

Serving:

Serve them up on a plate with some coriander, cucumber and tomatoes and a nice little bowl of Nam Pik Ta Daeng (Red Chilli Sauce) for dipping. You would typically serve this pork burger recipe either at a barbecue or at home with some stir fried vegetables and maybe a nice spicy soup like Tom Kaa Gai or Coconut Chicken Soup  

We also have a delicious BBQ Sauce - sweet, spicy and sour that goes well with Pork Burgers and don't forget we have a full range of Thai Sauce Recipes      

Here's another BBQ recipe- Beef Waterfall Recipe which has its own fantastic marinade and is one of our many BBQ recipes

Visit our ThaiFood-TV public video where Jules and Khwanjai discuss this recipe further

For the Best Results:

    Members click the camera to watch the full video, the recipe and photo's only give you about 5% of the information available in the video.  In fact the only thing the video can't show you is the smell & taste, but hey?  We try!!