Pork Burgers

Peel and grate the ginger and zest the lime. Pop the ginger and lime zest into a mixing bowl with half the peanut butter and stir. Add the sausage meat and the breadcrumbs and mix everything together with your hands. Form into 1-2cm thick burgers - they will get fatter as they cook (one per person). IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Peel the carrot, remove the ends then coarsely grate into another mixing bowl. Roughly chop the coriander (stalks and all) and add it to the carrot. Halve the baby gem lettuce lengthways then slice widthways thinly. Add to the bowl. Roughly chop the peanuts and mix into the salad. In a small bowl, combine the lime juice, the remaining peanut butter, the white wine vinegar and olive oil (see ingredients for amount). Set aside.

Heat a splash of oil in a frying pan on medium heat. Once the oil is hot, add the burgers. Fry until brown and cooked through, 6-7 mins on each side. IMPORTANT: The burgers are cooked when they are no longer pink in the middle.

Meanwhile, halve the brioche buns. When the wedges have 5 mins remaining, pop the brioche on another baking tray on the bottom shelf of your oven to warm through and toast slightly.