Lemongrass Beef Burgers

1. If you have a high powered food processor, add in chunks of lemongrass, garlic and coriander roots and blitz until the mix resembles fine straw. Alternatively, finely slice and dice. Add all ingredients together and mix until well combined. Chill for 30mins.

2. Form 4 patties out of the burger mix. They will shrink on cooking so make your patties bigger than the size of your buns.

3. Prepare onion oil by placing sliced onion in a heat proof bowl. Heat oil in a dry pan until smoking. Carefully pour hot oil over spring onions. Stir through and set aside.

4. Panfry, grill or bbq your patties until cooked through. Smear spring onion oil on your cooked patty and assemble your burger.

(Make your pickled veggies the night before) Simply julienne your carrot and radish. Lightly salt and toss through to distribute. Leave in a colander and set aside for a few hours in the fridge. Make your pickling liquid by adding equal parts white sugar and white vinegar in a pot. Heat to dissolve the sugar then leave to cool completely. Squeeze out any moisture from the salted veggies and place in a sterilised jar. Add in sliced garlic and fill the jar with pickling liquid. Lid and store in the fridge overnight before serving).