PRAWN & PORK THAI BURGER WITH CUECUMBER, MINT & LIME DRESSING & PICO DE GALLO

INGREDIENTS FOR THE BURGER

350g pork fillet mince or lean pork (makes4)

300g raw prawns fine diced or minced

1 tbsp fine chopped ginger

1 red chilli fine chopped

3" lemon grass fine chopped

2 tbsp chopped coriander

1 tbsp dark soy sauce

1 tsp fish sauce

1 egg yolk

1/2 cup breadcrumbs

3 spring onions fine chopped

1/2  lime zested & juiced

Salt & pepper

10"-12" flour tortillas

Some sliced iceberg lettuce

FOR THE PICO DE GALLO

1 large tomato de-seede & fine chopped

1/2 small onion fine diced

3 tbsp chopped coriander

1 red chilli fine chopped

1/2 lime juiced

Salt & pepper

FOR THE CUECUMBER & MINT DRESSING

1/8 of a iceberg lettuce torn

1/4 cuecumber rough chopped

2 tbsp mayo

12 mint leaves rough chopped

Seasoning optional

Take the minced pork & prawns and mix in a bowl with all the other ingredients except the last three.  At this point I take a small pattie from the mix and pan fry to check for seasoning.  Adjust seasoning to taste.  Divide the mixture into three or four burgers and on a moderate heat, pan fry in ooil & butter for approx 10-15 minutes until cooked.

To make the cuecumber and mint dressing, blend the lettuce & cuecumber then stir in the mayo and mint, taste and season if needed, to thicken add more mayo.

To make the pico de gallo, mix all the ingredients together and season to taste.

Warm the tortilla for 30 seconds in a dry pan, place some iceberg in the wrap first, add a drizzle of the mint dressing top with with burger, pico de gallo & more mint dressing