Caribbean Pork Burgers

Makes 4 burgers

• 450g well trimmed, coarsely minced pork
• 100g good quality spiced sausage meat
• 1 onion finely chopped
• 1 tbsp chopped fresh oregano
• 3 tbsp prepared Jerk Base
• Salt and freshly ground black pepper
• Vegetable or sunflower oil for brushing

Toppings:

• 4 sesame burger buns
• 4 slices beefsteak tomatoes
• Green salad leaves dressed in French Dressing
• Calypso Mojo Relish
• Fresh coriander leaves

To Make:

1.      Place the meat and sausage meat in a bowl, add 45ml water, the onion, oregano and 3 tbsp of Jerk Baste.  Adjust the seasoning, cover with cling film and chill in the refrigerator for 1 hour.

2.       Divide the mix into 8 evenly sized burgers and brush both sides with oil

3.       Heat a chargrill or pan grill until hot, add the burgers and grill for 8-10 minutes, turning once, until cooked through, all the while brushing them with the Jerk Baste.

4.       Toast the buns, top the bases with a slice of tomato, a few dressed leaves, then 2 burgers.

5.       Spoon the Calypso Mojo Relish over the top with fresh coriander leaves to garnish.

Calypso Mojo Relish

• 75g dried black beans, soaked overnight
• 25g frozen sweet corn kernels, defrosted
• 1 small mango, peeled, cut into 0.5cm dice
• 2 tbsp chopped fresh mint
• 1 tbsp olive oil
• ½ small red onion, thinly sliced
• ½ garlic clove, crushed
• Juice of 1 lime

To Make:

1.       Drain the beans, place in a pan, cover with water, and boil for 40-50 minutes or until soft. Drain and allow to go cold.

2.       Place the beans in a bowl, stir in remaining ingredients, and leave to infuse for 30 minutes before using.