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What you need
125g PHILADELPHIA Block Cream Cheese, softened
250g pork mince
1 small red onion, grated or finely chopped
2 teaspoons crushed garlic
1/2 cup fresh breadcrumbs
1 cup finely chopped red cabbage
2 tablespoons finely chopped coriander parsley
1 tablespoon finely chopped lemon grass
1 cup sweet chilli sauce
salt and pepper
1/2 cup plain flour
oil, for frying
6 burger rolls, halved
100g lettuce mix
1 carrot and 1 lebanese cucumber, cut into long shreds with a peeler
1/2 cup sweet chilli sauce
How to make it
COMBINE PHILLY, mince, onion, garlic, breadcrumbs, cabbage, herbs, salt and pepper and mix. Chill.
DIVIDE the mixture into 6 and form into burgers, dust in flour.
HEAT the oil in a frying pan and cook the burgers over a medium heat until golden and cooked through. Drain.
ASSEMBLE the lettuce mix, carrot and cucumber onto the base of each roll, top with the burger and drizzle with sweet chilli sauce, top with remaining roll and serve immediately.
Recipe or Meal Type
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