Thai pork burgers

Ingredients

For the Thai spice paste:
1 bunch coriander
3tbsp breadcrumbs
Half red onion
Zest and juice of 1 lime
1 lemon grass stalk, woody outer layer removed
1 large red chilli, deseeded
2 garlic cloves
20g creamed coconut
1tsp fish sauce
1tsp light soy sauce
For the burgers:
800g pork mince

Make Thai grilled vegetables to go with the burgers by marinating asparagus, spring onions, red peppers and sliced courgettes in a mix of coconut milk, peanut butter, Thai fish sauce and light soy sauce for 30 mins, then cooking under a medium grill.


Method

Put all the ingredients except the pork into a food processor and whizz to a paste.
In a large bowl, combine the pork and Thai paste together with your hands.
Divide into four balls, then shape into burger patties with the flats of your hands.
Heat a little oil in a frying pan and cook the burgers for around 12-15 mins, flipping every minute to ensure they are evenly cooked all the way through. Serve on ciabatta rolls.