Japanese Style Pork Burger

Pop the wedges onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper, half the garlic salt and half the black sesame seeds. Toss to coat. Spread out in a single layer. When hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the wedges nicely spread out.

Meanwhile, put the remaining garlic salt and half the ketjap manis into a large bowl. Add the breadcrumbs. Season with salt and pepper, then add the pork mince. Mix with your hands until well combined. Roll the mince into even-sized balls then flatten to make burger patties 1cm thick (1 per person). IMPORTANT: Wash your hands and equipment after handling raw meat.

Heat a drizzle of oil in a large frying pan on medium-high heat. Stir-fry the Tenderstem® broccoli for 2-3 mins, then add a splash of water. Cover the pan with a lid or tin foil and cook until tender, a further 2-3 mins. Remove to the bowl with the dressing and remaining salad.

Wipe out your pan and pop it back on medium-high heat, add a drizzle of oil. Once hot, add the burgers and fry until browned on the outside and cooked through, 15-17 mins in total. Carefully turn them every 4 mins and lower the heat if they are burning. IMPORTANT: The burgers are cooked when they are no longer pink in the middle. TIP: The burgers will shrink a little during cooking. When the burgers are cooked, add the remaining ketjap manis to the pan, remove the pan from the heat and carefully turn the burgers to coat in the sauce.