BBQ Pork-Belly Burger

• 500g minced park
• 275g minced pork belly
• 2 tbsp chopped fresh coriander
• 50g salted peanuts
• 2.5cm grated ginger
• 1 stick chopped lemon grass
• 1 shallot chopped

For baste:

• 60ml light soy sauce
• 60ml sherry
• 2 tbsp chopped fresh coriander
• 1 tbsp maple syrup
• 1/2 tsp dried chilli flakes

Salad

• sugar snap peas
• mangetout
• radishes, thinly sliced
• roughly chopped mint
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• salt and pepper

Mix the minces in a bowl and add all other burger ingredients. Add 2 tbsp of the baste to the mix.
Chill for 1 hour.
Create burgers and fry 'em, brushing regularly with the baste.
To prepare the salad, blanch peas in boiling water for 1 min before refreshing in iced water. Place in bowl with radishes and mint. Heat soy, sugar, vinegar in pan for 1 min. Leave to cool. add sesame oil and pour over the salad.
Serve.