The Towering Inferno! Chilli, Coconut And Coriander Pork Burger - cooking recipe

Ingredients

Burgers
600 g pork sausage or 600 g pork sausages
2 garlic cloves, peeled and finely diced
1 tablespoon chopped fresh coriander leaves (cilantro)
2 tablespoons coconut cream (from a block that has been softened)
1 teaspoon dried chipotle powder, to taste
1 teaspoon ground coriander
1/2 teaspoon ground cumin
salt and black pepper, to taste
Sauce
4 tablespoons homemade mayonnaise (or good quality commercial mayonnaise)
1 lime, juice and zest of, grated
2 garlic cloves, peeled and crushed
1 tablespoon chopped fresh coriander (cilantro)
salt and pepper
To Serve
chili relish
barbecue sauce
lettuce
onion, slices
cheese slice
tomatoes
dill pickle
hamburger bun

Preparation

If your coconut cream is very hard, soften it in the microwave for about 10 seconds - or leave it in a warm place until it is malleable.
Put the sausage meat or skinned sausages in to a large bowl and add the all the remaining burger ingredients.
Mix it all together with your hands, making sure that all the seasonings and herbs have been distributed throughout the burger mix.
Shape in to 4 burgers/patties and chill them in the fridge for about 30 minutes to 1 hour to firm up.
Meanwhile, make the mayonnaise sauce: mix all the seasonings and herbs into the mayonnaise - set to one side in the fridge until needed.
Heat the barbecue or grill and brush the pan or rack with a little oil to prevent the burgers sticking. Cook the burgers for about 5 minutes on each side or until the juices run clear when you pierce the centre. Serve on toasted burger buns with the lime and garlic mayonnaise and your choice of accompaniments.
Take a photo and have a glass of wine or beer! Cheers!