Asian-inspired Pork Burgers

These burgers are so easy to make and are a lovely variation on the classic beef burger. They are a great one to batch cook as they freeze really well - simply layer them up with greaseproof paper to make sure they don't stick together. The slaw gives a lovely crunch - this can't be frozen, but it takes next-to-no time to make!

Prep time: 5 minutes

Cooking time: 15 minutes

Serves: 4 (but simply double the recipe if you want to pop a few in the freezer!)

500g pork mince (usually around £2.25)

2 garlic cloves, grated (approx. 10p)

4 spring onions, finely sliced (approx. 28p)

2 teaspoons grated ginger (approx. 15p)

2 tbsp breadcrumbs (approx. 10p)

3 tsp soy sauce (approx. 12p)

Salt and pepper

To serve:

4 x bread buns (approx. 99p)

½ red cabbage, finely sliced (approx. 30p)

2 spring onions, finely sliced (approx. 14p)

1 carrot, grated (approx. 4p)

Juice of 1 lime (approx. 9p)

1. Add all the burger ingredients to a mixing bowl and season with salt and pepper. 

2. Give it all a mix with your hands and then bring it together in a ball, tip out onto a surface and split into four. Roll each into a burger shape.

Freeze it:

Place the burgers in a labelled reusable freezer bag and freeze flat. 

Eat it:

If you froze the burgers, remove from the freezer and leave them to fully defrost.

Make up the slaw by adding the sliced red cabbage, sliced spring onions and the grated carrot to a bowl. Squeeze over the lime juice, season with salt and pepper and mix well. 

Fry the burgers in a non-stick frying pan for 3-4 minutes on each side. Load up into a bun with the burger on the bottom and then the slaw. Enjoy!