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Mango and pork burgers

Mango and pork burgers

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Making homemade burgers couldn't be easier. Kids and adults will love these moist, juicy burgers in a tasty salad-filled bun.

Serves: 4
Prep time: 15 mins
Cooking time: 20 mins
Skill level: Easy peasy

Ingredients

To cut costs, if you have some mint sauce in the cupboard use this instead of the fresh mint – add about 1tsp. Using defrosted frozen pork will also reduce the cost. If the mixture seems a little moist because of this, add a small handful of fresh breadcrumbs.

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2tsparrowroot
150ml/ ¼ pint mango juice
1 tsp Worcestershire sauce
3 Alfonso mangos, stoned removed, peeled and flesh finely chopped
500g/1lb 2oz minced pork, thawed if frozen
4 spring onions, trimmed and finely chopped
2tbsp fresh chopped mint
1 medium egg, beaten
Salt and freshly ground black pepper
1 little gem lettuce
4 burger buns, split

For the salad

125g/4oz ripe cherry tomatoes
1 small handful of thinly sliced red onion
½ a lime

Method

Mix the arrowroot with a little of the mango juice until smooth and then add the Worcestershire sauce and simmer until thickened slightly. Stir in two-thirds
of the mango and allow to cool. Season to taste.
Meanwhile, mix together the remaining mango, minced pork, spring onion, mint, salt and pepper and egg until well combined. Shape into four burgers and arrange on a foil lined tray. Grill under a preheated grill for 8-10 mins on each side.
To make the cherry tomato and onion salad. Halve the cherry tomatoes and mix with the thinly sliced red onion and lime juice. Season to taste.
Fill the buns with some lettuce leaves, mango and pork burger and tomato and onion salad if liked. Serve with the mango chutney on the side.

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