Spiced pork burgers with South African peach and chilli salsa

recipe

Spiced pork burgers with South African peach and chilli salsa

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'I wanted to something slightly different here, peaches are so versatile and in this dish they shine with Cajun flavours and pork. Making a peach and chilli Salsa is a fresh addition and much better than fat laden sauces. This dish is also a great change form the usual burger recipes.' - Sophie Michell

Ingredients

600g minced pork
1 heaped tsp of ground cumin
1 heaped tsp of ground coriander
Half tsp of smoked paprika
1 clove of garlic, finely crushed
Sea salt and pepper
Salsa:
2 peaches
1 red onion
1 red chilli
1 small handful of fresh coriander
Juice and zest of 1 lime
1 inch piece of ginger
Splash of olive oil
To serve:
4 medium sweet potatoes
3-4 garlic cloves
Sprinkling of dried chilli flakes
Olive oil

Serves: 4 Preparation: 20 Cook Time: 40 Total Time: 60min

Directions

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Firstly mix the spices together and add the garlic and the meat, mix well and add a good amount of seasoning, about a teaspoon of sea salt and a good few turns of freshly ground pepper.
Make the mix into four large patties or eight small patties, and pop back into the fridge.
Then get the potatoes ready, preheat the oven to , and peel and cut into wedges.
Lay them onto a baking tray and sprinkle with the olive oil, chilli flakes and garlic.
Roast until cooked and golden, for around for minutes or until golden and cooked.
While they are cooking make the salsa. De-stone and cut the peaches into small dice, about cm sized pieces.
Finely chop the red onion and chilli and mix well together.
Zest half the lime and add along with all the juice.
Finally grate in the ginger, add the olive oil and coriander and season.
.Then heat up a frying pan or griddle pan, and during the last minutes of cooking the potatoes, you can cook the burgers just make sure they are cooked throughout, this should take about minutes each side.
.Serve the burgers with a big scoop of salsa and the wedges or even for something different, serve in baps or pitta bread.