Method

Put the chilli, garlic, soy and fish sauces, the coriander roots and stalks, sugar and ginger into a small food processor and process until smooth.

Place into a mixing bowl with the pork mince.

Mix well with clean hands.

Wash you hands but leave them wet and shape the mixture into 8 patties about 8cm in diameter by 1.5cm thick.

Put the chilli sauce, peanuts and lime juice in a small bowl and mix well. This is the sauce.

Brush the patties with oil and barbecue over moderate heat for about 6 minutes on each side or until cooked through.

To make one burger;

place the bottom half of one of the warm buns on a clean surface.

Place some Cos leaves, mung sprouts, tomatoes, a barbecued patty, cucumber ribbons, a spoonful of the sauce and coriander and mint leaves on top.

Place the top of the bun on top and serve.

Repeat for the other 7 buns.

Ingredients

1 Red chilli, sliced

2 Cloves garlic, sliced

45ml Japanese soy sauce

15ml Fish sauce

15g Coriander roots and lower stalks, well washed and sliced

25g Sugar

30g Ginger, peeled and sliced

4g Salt

550g Pork mince

45ml Vegetable oil

200ml Thai sweet chilli sauce

75g Roasted unsalted peanuts, chopped coarsely

30ml Fresh lime juice

8 Soft white buns, warmed when needed in a hot oven for a few minutes

Leaves from 2 baby Cos lettuces

100ml Very fresh mung bean sprouts

6 Medium tomatoes, sliced

½ Cucumber, peeled, cucumber peeled into thin ribbons with a potato peeler

5g Coriander leaves, chopped

5g Mint leaves