Pork Satay Burgers

Roughly chop the coriander (stalks and leaves!) and juice and zest the lime. Roughly chop the peanuts. Put the pork mince in a bowl and add three-quarters of your coriander along with your lime zest, peanuts, the other half of your paprika, half the soy sauce, a pinch of salt and a good grind of black pepper.

Combine everything together with your hands and shape into a burgers (one each), about 2cm thick. Tip: Don’t make them too thick, they will change shape as the proteins tighten up while they are being cooked.

Remove the tough rooty bit off the lettuce and cut into roughly 2cm slices. Peel and grate the carrot, then mix it with your lettuce. In a bowl, mix the olive oil (amount stated in the ingredient list) with a dash of lime juice (don’t use it all! You still need a bit of juice later on), a pinch of salt and pepper and whisk together with a fork. Put most of your lettuce and carrot into the bowl with your limey dressing (reserve a little to put on your burgers!). Toss the salad.

Put a frying pan on medium heat and add a splash of oil. Add your burgers and cook for 5 mins on each side, before placing them on a baking tray. Put the burgers in your oven to carry on cooking for 5 mins while you make the sauce. Tip: Your burgers are cooked through when they are no longer pink in the middle

For your satay sauce, put the peanut butter in a bowl and add your remaining lime juice. Add a splash of water to loosen everything, together with the rest of your soy sauce and coriander and mix with a fork. Tip: Only add as much lime as you like to taste.

Turn your grill to high and cut each brioche bun in half. Tip: If your oven and grill aren’t separate, just move your sweet potato and burgers down a shelf so the top shelf is free for grilling! Put your buns under the grill for a minute or 2 on each side to toast them. Tip: Keep an eye on them, you don’t want them to burn!