Name: New wave pork burger with onion rings
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 kg sausages pork; 2.00 ml dried chilli flakes; 30.00 ml fresh mint chopped; 30.00 ml fresh parsley chopped; 1.00 onion finely chopped; salt and freshly ground black pepper; 60.00 ml sunflower oil; onion cut into rings; 4.00 onion sliced; 200.00 g flour cake; 500.00 ml Buttermilk; 5.00 ml salt; 5.00 ml cayenne pepper; sunflower oil for deep frying; 150.00 g pineapple fresh, chopped; 150.00 g mango chopped or tinned; 3.00 spring onions finely chopped; 20.00 ml lemon juice or fresh lime juice; to serve to serve; 3.00 bread crisp or ciabatta rolls; lettuce; 125.00 ml tomato relish

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Ingredients (22)

BURGERS

1.00 kg	sausages — pork
2.00 ml	dried chilli flakes
30.00 ml	fresh mint — chopped
30.00 ml	fresh parsley — chopped
1.00	onion — finely chopped
	salt and freshly ground black pepper
60.00 ml	sunflower oil
	onion — cut into rings
4.00	onion — sliced
200.00 g	flour — cake
500.00 ml	Buttermilk
5.00 ml	salt
5.00 ml	cayenne pepper
	sunflower oil — for deep frying

PINEAPPLE AND MANGO SALSA

150.00 g	pineapple — fresh, chopped
150.00 g	mango — chopped or tinned
3.00	spring onions — finely chopped
20.00 ml	lemon juice — or fresh lime juice
	to serve — to serve
3.00	bread — crisp or ciabatta rolls
	lettuce
125.00 ml	tomato relish

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Method:

BURGERS: Remove sausage meat from skins and mix with remaining burger ingredients, except oil. Shape mixture into 6 patties.
Heat oil in a large frying pan and fry burgers gently, 3 at a time, for 5 minutes. Turn and cook for a further 5 minutes. Keep warm.
ONION RINGS: Mix flour, buttermilk, salt and cayenne pepper well. Add onion rings and leave to soak in the refrigerator for 1 hour.
Heat oil in a deep frying pan or saucepan and deep fry rings until golden brown.
SALSA: Combine all ingredients and refrigerate until required.
TO SERVE: Top each roll half with lettuce, tomato relish, a burger patty and salsa. Top with onion rings or serve them on the side.