Thai pork burgers with nahm jim salad

Method

1. To make the pork patties, put the onion, garlic, lemongrass and ginger in a small food processor or blender and process until a paste forms. Scrape the paste into a bowl and add the pork, fish sauce, carrot, egg and breadcrumbs. Season with sea salt and freshly ground black pepper and mix well using your hands.

2. For the kids, remove one-third of the patty mixture and divide into two even portions, then shape each into a round patty about 10 cm (4 inches) in diameter.

3. For the adults, mix the Thai curry paste into the remaining mixture and shape into four patties of the same size, keeping them separate.

4. Heat the oil in a frying pan over medium heat. Add the patties in batches and cook for 6–7 minutes on each side, or until cooked through. Heat a second frying pan over medium heat. Add the pineapple rings, in batches if necessary, and cook for 2 minutes on each side, or until lightly browned.

5. To make the nahm jim salad, put the chilli, onion, basil, mint and cucumber in a bowl. In a small bowl mix together the palm sugar, lime juice and fish sauce, then pour over the salad and toss to coat.

6. Spread the mayonnaise on four of the toasted bun rounds and divide among plates.

For the kids, add some cucumber slices, the children's patties and some pineapple to two of the rounds, then put the lids on top and serve.

For the adults, put two patties on each of the remaining rounds. Top with the remaining pineapple, then the nahm jim salad. Drizzle with kecap manis, then put the lids on top and serve.