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Nepal, Asia · Sekuwa

Sekuwa Pork Burger with Timur-Radish Slaw (Nepali × American)

A pork patty seasoned like sekuwa, seared crisp in mustard oil and topped with tingly timur mayo and a crunchy radish slaw.

ServingsServes 2
Total cooking time28 min
DifficultyMedium
About servingsMinced pork must always be cooked right through.

Method

  1. Put the pork, finely grated garlic and ginger, cumin, coriander, chilli powder, most of the coarsely crushed timur and the salt in a bowl and mix just until slightly sticky. Shape into patties 1.5 cm thick and 2 cm wider than the buns, and press a shallow dimple into the centre with your thumb so they stay flat as they cook.

    Add in this stepMinced pork (about 20% fat) 260 gGarlic cloves 2Fresh ginger 8 gGround cumin ¾ tspGround coriander ¾ tspChilli powder ½ tspTimur (or Sichuan pepper) ¼ tspSalt ¾ tsp

  2. Stir the remaining timur and half the lemon juice into the mayonnaise to make timur mayo. A gentle tingle on the tongue is exactly what timur is about.

    Add in this stepMayonnaise 3 tbspTimur (or Sichuan pepper) ¼ tspLemon juice 1 tsp

  3. Cut the radish and carrot into fine matchsticks and thinly slice the red onion. Toss with the coriander leaves and the remaining lemon juice to make the slaw.

    Add in this stepWhite radish (daikon) 100 gCarrot ½Red onion ½Coriander leaves (cilantro) 6 gLemon juice 1 tsp

  4. Split the buns and toast the cut sides in a dry pan on medium heat for until golden. Set aside.

    Add in this stepBurger buns 2

    medium heat

  5. Heat the mustard oil in a 24 cm frying pan on medium-high heat until it just smokes, add the patties and cook for in total, turning only once. They are done when deep brown and crisp outside and 71 °C in the centre, with no pink when cut. Do not press them with the spatula; you will squeeze out the juices.

    Add in this stepMustard oil (or vegetable oil) 1 tbsp

    medium-high heat

  6. Spread timur mayo on the bottom buns, add the patties and then the slaw, spread more mayo on the top buns and close. Eat straight away.

Cook's tip

Sichuan pepper gives a very similar tingle if you cannot find timur. No mustard oil? Fry ¼ teaspoon of mustard seeds in vegetable oil first. Dress the slaw only just before assembling or it turns watery.

Cooking it at camp

Shape the patties at home, stack them between baking paper and pack them in the cooler. At the campsite, cook the patties and then the buns on a grate over charcoal or in a cast-iron pan.