Coriander and Lemongrass Pork Burgers with Rocket and Papaya Salad Recipe

Ingredients

• 1 large onion, roughly chopped
• 90g bunch coriander, including stalks
• 1 large garlic clove, roughly chopped
• 1 red chilli, deseeded and roughly chopped
• 2tsp rice vinegar
• 2tsp fish sauce
• 1tbsp soy sauce
• zest 2 limes, juice 1
• 1kg (2lb 4oz) British pork mince
• 12tbsp breadcrumbs
• 1tbsp oil

for the salad

• 2 papayas, peeled, deseeded and sliced
• juice 2 limes
• 75g (3oz) rocket

Method

1. To make the burgers, whizz the onion, coriander, garlic, chilli, vinegar, fish sauce, soy sauce and lime zest in a food processor, to form a smooth paste. Mix the paste with the pork mince, breadcrumbs and 1tsp salt.

2. Heat the oven to 200C, 180C fan, 400F, gas 6. Divide the pork mix into 8 patties. In a large frying pan, heat the oil and fry the patties until golden brown on both sides, then transfer to a baking sheet. Bake in the oven for 15 minutes.

3. To make the salad, combine the papayas with the lime juice and a little salt, and allow to infuse while the burgers are cooking. Just before serving, toss through the rocket and check the seasoning. Serve alongside the burgers.