Lee Kum Kee Char Siu Pork Burger
Char Siu Pork Burger by Danny Burns, Chef Patron, Lodge Catering
Danny Burns is a London-based chef and the driving force behind Lodge Catering. With a career rooted in high-quality, produce-led cooking, Danny is known for creating refined yet approachable menus that balance classic technique with modern British influences. At Lodge Catering, he leads a team dedicated to delivering thoughtful, well-executed food for events of all sizes, with a strong focus on seasonality, consistency, and exceptional service.
“The Lee Kum Kee Char Siu Sauce elevates the pork burger, adding bold Asian flavours and a perfect balance of sweet and savoury notes.”
Ingredients
Serves 2
• 2 sesame seeded burger buns
• 4 baby gem leaves
For the patty
• 300g pork mince
• 30g Lee Kum Kee Char Siu Sauce
• 15g panko breadcrumb
• ½ red onion
• 1 clove garlic
• 1 thumb ginger
• 2 tsp Lee Kum Kee Pure Sesame Oil
For the slaw
• ½ carrot
• ½ onion
• 50g red cabbage
• 5g coriander
• 15g Lee Kum Kee Makrut Lime Leaf Flavoured Chilli Sauce
• 1/5 lime zest & juice
For the sauce
• 30g mayonnaise
• 10g Lee Kum Kee Char Siu Sauce
For the Pickled onions
• ½ red onion, sliced
• 30ml Lee Kum Kee Rice Vinegar
• 1 tsp honey
Method
1. Mix the rice vinegar and honey together and then add in sliced red onion. Set aside until you build the burger.
2. Burger patty – Finely chop the red onion, garlic and ginger. Sweat in sesame oil until softened, then remove from the heat and leave to cool.
3. Once cooled, add to the pork mince with the Char Siu sauce, breadcrumbs and seasoning. Mix well.
4. Divide into two portions and shape into burger patties.
5. Slaw – Grate the carrot, finely slice the red cabbage and onion, and chop the coriander. Combine in a bowl with the lime juice and Makrut Lime Leaf Chilli Sauce, then season to taste.
6. In a medium heated pan, cook the burger patties for about 4-5 minutes on each side making sure it is cooked through. Rest for 1 minute.
7. While the burger is resting, begin assembling. Slice the bun and toast it in a pan or under the grill. Spread Char Siu mayonnaise on both sides of the toasted bun.
On the bottom half, add the baby gem lettuce, followed by the slaw, the burger patty, and the pickled onions. Finish with the top half of the bun.
