Succulent pork burgers served with a deliciously tangy peach salsa.
For the burgers:
500g Pork Mince
1 small Red Onion
1 tsp Stonemill Ground Cumin
2g Fresh Mint Leaves
50g Brooklea Greek Yogurt
For the salsa:
2 ripe Peaches
1 Green Chilli (approx. 17g)
½ Pointed Red Pepper
Juice of 1 Lime
3g Fresh Coriander
1 Garlic Clove
3g Fresh Ginger
To make the burgers
Peel, half and finely chop the red onion.
Finely chop the mint.
In a bowl, mix the pork mince, red onion, chopped mint, ground cumin and the yogurt and mix well.
Divide the mixture into 4 rounds, flatten with the palm of your hand to make 4 burgers and put in the fridge to chill for 15 minutes.
To make the salsa
Cut the peaches in half – remove the stones and finely chop the flesh.
Cut the chilli and the red pepper in half, lengthways, remove and discard the seeds, then chop finely.
Peel and grate the ginger.
Peel and mince the garlic.
Finely chop the coriander.
Mix all the above together along with the lime juice and mix well – allow to rest for 15 minutes.
Grill or barbecue the pork burgers on each side for 6-7 minutes, then serve alongside the peach salsa.
