Hoisin pork burgers with quick pickles

• 2Carrots
• 4 tbspRed wine vinegar
• 2 tspSugar
• 1Red chilli
• 500gPork mince
• 20gFresh ginger, grated
• 3 clovesGarlic
• 4Spring onions
• 2 tbspSoy sauce
• 4 tbspHoisin sauce
• 1Cucumber
• 2 tspToasted sesame oil
• 1 tbspVegetable oil
• 3 tbspMayonnaise
• 4Brioche buns

Plus salt, pepper and water.

Method

1. 1

   Peel the carrots into ribbons, or cut them into fine matchsticks. Toss with 3 tbsp of the vinegar, the sugar, half a teaspoon of salt and half the chilli, thinly sliced. Leave to pickle for at least 15 minutes, stirring now and then.

2. 2

   Mix the mince with the ginger, 2 crushed garlic cloves, half the spring onions, finely sliced, 1 tbsp of the soy sauce, 1 tbsp of the hoisin and some pepper. Shape into 4 patties no more than 2cm thick.

3. 3

   For the cucumber salad, bash the cucumber with a rolling pin until it splits, then tear it into chunks. Toss with the last garlic clove, crushed, the rest of the soy sauce and vinegar, the sesame oil and the rest of the chilli, chopped.

4. 4

   Heat the oil in a large frying pan over a medium heat. Fry the patties for 5 to 6 minutes a side, until cooked through with no pink in the middle. Brush with 2 tbsp of the hoisin for the last minute, turning them so it goes sticky.

5. 5

   Toast the buns and spread them with the mayonnaise and the last of the hoisin. Fill each with a patty, a pile of drained pickled carrot and the rest of the spring onions, sliced. Serve the cucumber on the side.