Korean BBQ pork bao burgers

Preparation

Finely slice the spring onions. Cut the sweet potatoes into wedges. Finely shred the iceberg lettuces.

Method

1. 1 Preheat the oven to 200°C/180°C fan/gas mark 6.
2. 2 Mix together the pork mince, 3 tbsp of the Cook with M&S Korean BBQ paste, half of the spring onions and a generous pinch of salt. Work together to ensure the paste and meat are well combined and smooth. Form into 4 burgers and set aside.
3. 3 Coat the sweet potato wedges in 4 tbsp of the Cook with M&S Korean BBQ paste and the olive oil, and cook on a baking tray for 20 minutes. The wedges should caramelise nicely around the edges.
4. 4 Mix the shredded iceberg lettuce with the remaining spring onions.
5. 5 Fry the pork burgers over a medium heat for 4 minutes on each side, until caramelised.
6. 6 Microwave the bao burger buns according to packet instructions. Place the pork burgers into the warmed buns along with a generous spoonful of sriracha mayo and some of the lettuce and spring onion mix. Serve with the wedges and the remaining lettuce mix on the side.