Recipe for pork and pineapple burgers with a herb and lemon mayo

Ingredients
600-700 g pork mince
salt & pepper
5 ml smoked paprika
15 ml fresh ginger, finely grated
1/2 small onion, coarsely grated
4 sesame burger buns, halved and buttered
4 large iceberg lettuce leaves, washed & drained
30 ml olive oil
4 slices fresh pineapple

For the herb mayo:
1 cup creamy mayonnaise
a handful fresh coriander, finely chopped
a squirt lemon juice

How to
For the patties: In a mixing bowl, add the pork and season generously with salt & freshly ground black pepper. Add the smoked paprika, ginger and onion and mix well using clean hands (or a fork, if you prefer). Divide the mixture into four and shape into flat disks.

I like placing them on pieces of grease-proof baking paper for an easy transfer to the pan later. Always remember that meat will shrink and pulls to its centre in the pan, so make each pattie a little wider and flatter than you think you should. Set aside.

For the herb mayo: mix the mayonnaise, coriander and lemon juice together with a fork (for a smooth result, process in a food processor). Set aside.

Toast the buttered insides of the buns in a hot pan until golden and crunchy. Transfer to plates, then top the bottom halves with lettuce.

Add olive oil to the hot pan and fry the patties on both sides until golden brown and cooked. Remove from the pan to rest while you fry the pineapple.

In the same pan, quickly fry the pineapple slices in a very hot pan until charred on either side.

Place the rested patties on top of the lettuce, then top with a slice of fried pineapple and a dollop of herb mayo. Place the sesame bun halves on top. Serve immediately with or without fries.

Note: the patties firm up quite a bit when cooked, so don’t worry about adding an egg to the mixture – it’s not needed.

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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.