Sticky Asian pork burgers

Ingredients

1kg good-quality pork mince
50g salted peanuts, finely chopped
Bunch of spring onions, finely chopped
2.5cm piece fresh ginger, finely grated
Grated zest of 1 lemon
2 tbsp light soy sauce
1 tbsp maple syrup
Pinch of dried chilli flakes
Small bunch of fresh coriander, finely chopped

To serve

1 tbsp maple syrup
2 tbsp light soy sauce
1 tbsp olive oil
10 ciabatta rolls or 3 large loaves, each cut into 4 sections
Sweet chilli sauce
Soured cream
Shredded lettuce, sliced radishes and cress

Ingredients

1kg good-quality pork mince
50g salted peanuts, finely chopped
Bunch of spring onions, finely chopped
2.5cm piece fresh ginger, finely grated
Grated zest of 1 lemon
2 tbsp light soy sauce
1 tbsp maple syrup
Pinch of dried chilli flakes
Small bunch of fresh coriander, finely chopped

To serve

1 tbsp maple syrup
2 tbsp light soy sauce
1 tbsp olive oil
10 ciabatta rolls or 3 large loaves, each cut into 4 sections
Sweet chilli sauce
Soured cream
Shredded lettuce, sliced radishes and cress

Method

Place all the burger ingredients in a large bowl and mix well. Season with a little salt and plenty of freshly ground black pepper. Cover and chill in the fridge for 1 hour.
Using wet hands, shape the mixture into 10 burgers. Place flat between sheets of baking paper in a rigid freezerproof container. Freeze for up to 3 months.
Defrost the burgers completely in the fridge; this will take 3-4 hours. Mix the maple syrup, soy sauce and oil. Brush over the burgers. Heat a griddle pan or barbecue to hot and cook the burgers for 3-4 minutes each side or until well-browned and cooked.
Toast the rolls. Top with chilli sauce, soured cream, lettuce, radish and cress. Add the burgers, more salad and the tops of the rolls. Serve with prawn crackers, if you like.

Method

Place all the burger ingredients in a large bowl and mix well. Season with a little salt and plenty of freshly ground black pepper. Cover and chill in the fridge for 1 hour.
Using wet hands, shape the mixture into 10 burgers. Place flat between sheets of baking paper in a rigid freezerproof container. Freeze for up to 3 months.
Defrost the burgers completely in the fridge; this will take 3-4 hours. Mix the maple syrup, soy sauce and oil. Brush over the burgers. Heat a griddle pan or barbecue to hot and cook the burgers for 3-4 minutes each side or until well-browned and cooked.
Toast the rolls. Top with chilli sauce, soured cream, lettuce, radish and cress. Add the burgers, more salad and the tops of the rolls. Serve with prawn crackers, if you like.

delicious. tips

Freeze burger buns in sealed freezerproof bags, and defrost an hour before you need them.

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