Thai-style pork burgers

SERVES 4 PREP AND COOK TIME 30 MINUTES

2 tablespoons sweet chilli sauce

¼ cup (75g) kewpie mayonnaise 4 burger buns, split

¼ iceberg lettuce, shredded coarsely 1 medium (120g) carrot, cut into long thin strips

1 (130g) Lebanese cucumber, cut into long thin strips ½ small (50g) red onion, sliced finely ½ bunch mint, leaves picked

PORK PATTIES

½ bunch coriander

500g pork mince

1 egg, beaten lightly

½ cup (35g) fresh breadcrumbs 1 tablespoon fish sauce

1 tablespoon red curry paste

1 small red chilli, chopped finely 4 green onions (green shallots), sliced 1 lime, rind grated and juiced 1 teaspoon peanut oil

1 PORK PATTIES Thoroughly wash and dry the coriander. Chop the roots and stems; reserve leaves. Combine the roots and stems with mince, egg, breadcrumbs, sauce, paste, chilli, green onion and lime rind in a large bowl. Reserve juice. Work the mixture with your hands until it is holding together. Using damp hands, form the mixture into 4 large patties. Make sure they are bigger than the burger buns as they will shrink when cooked. Heat the oil in a large frying pan over medium-high heat; cook the patties for 3 minutes each side or until just cooked through. Set aside, covered with foil.

2 In a small bowl, combine the chilli sauce, mayonnaise and reserved lime juice.

3 To assemble burgers, spread half the mayonnaise mixture over bun bases. Top with lettuce, Pork Patties, carrot, cucumber, red onion, mint and reserved coriander leaves. Add remaining mayonnaise mixture and bun tops. Uncooked pork patties suitable to freeze. Not suitable to microwave.