Nutrition per portion
- 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
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.
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.
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.
Top Tip for making Coriander and Lemongrass Pork Burgers with Rocket and Papaya Salad
Why not make double the quantity and freeze half for another time? Defrost in the fridge for 24 hours before cooking as above.