Homemade burgers couldn¹t be simpler children and adults alike will enjoy these moist, juicy burgers ! Preparation time: 15 minutes Cooking time: 20 minutes Serves: 4 Cost per portion: £1.60 2 tsp arrowroot 150ml/1/4pint Rubicon mango juice 1 tsp Worcestershire sauce 3 Alfonso mangoes, stoned removed, peeled and flesh finely chopped 500g/1lb2oz minced pork, thawed if frozen 4 spring onions, trimmed and finely chopped 2 tbsp fresh chopped mint 1 medium egg, beaten salt and freshly ground black pepper 1 little gem lettuce 4 burger buns, split
1 Mix the arrowroot with a little of the mango juice until smooth and then add the Worcestershire sauce and simmer until thickened slightly. Stir in twothirds of the mango and allow to cool. Season to taste. 2 Meanwhile, mix together the remaining mango, minced pork, spring onion, mint, salt and pepper and egg until well combined. Shape into four burgers and arrange on a foil lined tray. Grill under a preheated grill for 810 minutes on each side. 3 Fill the buns with some lettuce leaves, mango and pork burger and tomato and onion salad if liked. Serve with the mango chutney on the side. Cook’s tip To make the cherry tomato and onion salad. Halve 125g/4oz ripe cherry tomatoes and mix with 1 small handful thinly sliced red onion and the juice of ½ lime. Season to taste. Cost cutter If you have some mint sauce in the cupboard use this instead of the fresh mint add about 1 teaspoon. Using defrosted frozen pork will also reduce the cost if the mixture seems a little moist because of this add a small handful of fresh breadcrumbs. Recipe from Rubicon for National Mango Week