Ingredients

Method

• 500 g pork mince
• 1 free-range egg yolk
• 1/4 cup chopped coriander
• 2 cloves garlic, chopped
• 1 fresh chilli, chopped
• 2 T oil, for frying
• 1/2 cup blanched raw almonds
• 1 cup coriander, chopped
• 1 x 5 cm piece fresh ginger, peeled and grated
• 1/2 cup Parmesan
• 1 lime, juiced
• 1/4 cup olive oil
• 2 t rice wine vinegar
• A few drops of sesame oil

Method

Ingredients

Combine the pork mince with 1 finely chopped and blanched red onion, free-range egg yolk, 1/4 cup chopped coriander, garlic, fresh chilli and season. Mould into 4 patties and pan-fry in 2 T oil until cooked through.

Blend the blanched raw almonds, 1 cup chopped coriander, fresh ginger, peeled and grated, Parmesan, lime juice, olive oil, rice wine vinegar, and a few drops of sesame oil.

Season to taste. Serve the patties on fresh burger rolls with the pesto.