Ingredients

Method

1. 1.

   Tear 1/2 a slice of white sandwich bread into pieces and add to a small bowl along with 2 tbsp/60ml. Let the bread soak for 5 minutes, then gently mash with the back of a fork to form a lumpy paste.

2. 2.

   In a large bowl, combine the pork with the milk and bread mixture, finely chopped red chilli, ground cumin, ground coriander, onion, and chipotle in adobo sauce. Crush in the garlic, season with salt, and mix everything together by hand until well combined (you might want to use gloves, as the chilli can irritate your skin).

3. 3.

   Divide the meat mixture into 4 even pieces, then roll each piece in to a ball and press down with the palm of your hand to flatten in to a patty shape.

4. 4.

   Heat the grill/bbq or griddle pan, then cook the burgers for around 5 minutes until nicely browned or charred on the bottom, then turn over, add a cheese slice if using, and cook for a further 5-8 minutes until fully cooked through.

   If you have a meat thermometer the internal temperature should reach 71C/160F

5. 5.

   Brush the inside of each brioche bun with a little olive oil and cook until lightly toasted, remove from the heat and set aside until you're ready to build your burgers.

6. 6.

   For the sriracha mayo, put the sriracha and mayonnaise in a small bowl, and squeeze in the juice of half a lemon and mix everything to combine.

7. 7.

   Once you are ready to construct your burgers, start by spreading a little sriracha mayo over the inside of the bottom bun, then add a gem lettuce leaf, then a slice of tomato. Add the pork burger on top of the tomato, then 4 halves of cornicons if using (or pickles/gherkins). Finally coat the inside of the top of the burger bun with some more sriracha may and place on top to complete your burger. Serve with spicy potato wedges, a salad or a side of your choice.