Matt Tebbutt's Thai-style burgers recipe
 These Thai-inspired pork burgers come topped with a quick carrot pickle, sriracha mayo and an incredibly moreish crispy onion, garlic and chilli garnish. 1 banana shallot, thinly sliced2 long red chillies, thinly sliced3 garlic cloves, thinly sliced 100g/4oz plain flour vegetable oil, for deep-fryingsalt and freshly ground black pepper 1 banana shallot, thinly sliced 2 long red chillies, thinly sliced 3 garlic cloves, thinly sliced 100g/4oz plain flour vegetable oil, for deep-frying salt and freshly ground black pepper 2 carrots, peeled and very thinly sliced1 tbsp rice wine vinegar 1 lemongrass stick, finely chopped1 tbsp palm sugar 1 lime, zest and juice 2 carrots, peeled and very thinly sliced 1 tbsp rice wine vinegar 1 lemongrass stick, finely chopped 1 tbsp palm sugar 1 lime, zest and juice 1 tsp sriracha chilli sauce 1 tbsp mayonnaise 1 tsp sriracha chilli sauce 1 tbsp mayonnaise 400g/14oz pork mince 2 red chilli, deseeded and finely chopped4 garlic cloves, crushed2 tsp ginger, peeled and finley chopped 2 tbsp fresh coriander, finely chopped 1-2 tbsp fish sauce 2 tbsp vegetable oilsalt and freshly ground black pepper 400g/14oz pork mince 2 red chilli, deseeded and finely chopped 4 garlic cloves, crushed 2 tsp ginger, peeled and finley chopped 2 tbsp fresh coriander, finely chopped 1-2 tbsp fish sauce 2 tbsp vegetable oil salt and freshly ground black pepper 2 crusty burger buns2 pak choi leavescucumber slices1 tbsp finely chopped Thai basil 1 tbsp chopped fresh coriander1 tbsp chopped fresh mint 2 crusty burger buns 2 pak choi leaves cucumber slices 1 tbsp finely chopped Thai basil 1 tbsp chopped fresh coriander 1 tbsp chopped fresh mint Method Hheat enough oil for deep frying in a deep-fat fryer or heavy-based frying pan to 180C. (Caution: hot oil can be dangerous. Do not leave unattended).Mix the shallot, chilli and garlic in a bowl and dust them in flour, shaking off any excess. Deep-fry for 3–5 minutes, or until crisp and golden brown. Drain on kitchen paper and season with salt and pepper while still hot. To make the pickle, toss the carrots in the rice wine vinegar, lemongrass, palm sugar, lime zest and juice.Mix the sriracha and mayonnaise together in a bowl.To make the burgers, mix the pork, chilli, garlic, ginger, coriander and fish sauce together, until well combined. Season with salt and pepper. Shape into 2 large patties with your hands. Heat the oil in a frying pan and cook the burgers for 6–8 minutes on each side, or until cooked through. To serve, put the burgers in the buns, add the toppings, carrot pickle, mayo and crispy garnish. Hheat enough oil for deep frying in a deep-fat fryer or heavy-based frying pan to 180C. (Caution: hot oil can be dangerous. Do not leave unattended). Hheat enough oil for deep frying in a deep-fat fryer or heavy-based frying pan to 180C. (Caution: hot oil can be dangerous. Do not leave unattended). Mix the shallot, chilli and garlic in a bowl and dust them in flour, shaking off any excess. Deep-fry for 3–5 minutes, or until crisp and golden brown. Drain on kitchen paper and season with salt and pepper while still hot. Mix the shallot, chilli and garlic in a bowl and dust them in flour, shaking off any excess. Deep-fry for 3–5 minutes, or until crisp and golden brown. Drain on kitchen paper and season with salt and pepper while still hot. To make the pickle, toss the carrots in the rice wine vinegar, lemongrass, palm sugar, lime zest and juice. To make the pickle, toss the carrots in the rice wine vinegar, lemongrass, palm sugar, lime zest and juice. Mix the sriracha and mayonnaise together in a bowl. Mix the sriracha and mayonnaise together in a bowl. To make the burgers, mix the pork, chilli, garlic, ginger, coriander and fish sauce together, until well combined. Season with salt and pepper. Shape into 2 large patties with your hands. To make the burgers, mix the pork, chilli, garlic, ginger, coriander and fish sauce together, until well combined. Season with salt and pepper. Shape into 2 large patties with your hands. Heat the oil in a frying pan and cook the burgers for 6–8 minutes on each side, or until cooked through. Heat the oil in a frying pan and cook the burgers for 6–8 minutes on each side, or until cooked through. To serve, put the burgers in the buns, add the toppings, carrot pickle, mayo and crispy garnish. To serve, put the burgers in the buns, add the toppings, carrot pickle, mayo and crispy garnish.