450g/1lb lean pork mince
75g/2.75oz fresh gluten free white breadcrumbs
2 tbsp chopped chives
5ml/1tsp cracked black pepper
30ml/2tbsp flat leaf parsley, chopped
1 small egg, beaten
15ml/1tbsp olive oil + extra for drizzling
1 small gluten free loaf
1 tsp garlic oil
100g/3.5oz baby salad leaves
For the roasted pineapple and chilli salsa:
1 small pineapple, peeled, halved, cored and chopped
30ml/2tbsp olive oil
15ml/1tbsp golden syrup
1 fresh red chilli, halved, deseeded and finely chopped
15ml/1tbsp fresh thyme leaves
Place the pork, breadcrumbs, chives, pepper, parsley and egg into a large bowl and mix well to combine.
Divide the mixture into 8 and shape into burgers. Cover and chill in the fridge for 20 minutes.
To make the salsa, preheat the oven to 200oC/400oF, Gas 6. Toss the pineapple, oil, honey, chilli and thyme together and place in a small roasting tray. Cook for 20 minutes until sticky and lightly golden.
Heat the grill or large frying pan. Drizzle the oil over the burgers and rub all over. Transfer to the pan and cook for 7-8 minutes each side or until cooked through.
Meanwhile, heat a griddle pan until really hot. Slice the country bread into 4 thick slices and lay in the hot griddle pan. Cook for 2-3 minutes each side or until golden and toasty. Rub each slice with the garlic clove.
To serve, divide the garlic toasts between 4 serving plates and drizzle over a little extra oil. Top the garlic toasts with a handful of salad leaves, burgers and finish with a spoonful of salsa. Serve straight away with extra salsa along side.
- See more at: http://www.lovepork.co.uk/recipes/lesley-waters-porkburgers-with-sticky-pineapple-and-chilli-salsa/#sthash.jqgnEO4y.dpufFor the Chinese greens, heat a wok and add the oil. Once hot, add the spring onions cook for 1-2 minutes. Add the mangetout, bok choi, chilli and three tablespoons of water and cook for a further 2-3 minutes.
Add the soy sauce and sesame oil and mix to coat the vegetables.
To serve, carve the pork into bite-sized pieces, arrange on a platter and serve with the Chinese greens.