In the sleepy village of Lin Tong Mei Tsuen, there's a buzzing place called the Lotus Cafe. It's properly packed, delicious and outstanding, and there's no more point wasting time in coming up with more superlatives to add to that statement. I had a club burger, everyone else had a bit of everything from BLT pittas through fatty pork belly over rice to deep fried French toast with peanut butter and syrup. After a decent hike in the clouds above Yuen Long, believe me, it was properly outstanding.
In other news, a decent way with a pork burger to do at home if you fancy it.
200 g minced pork
1 tblsp grain mustard
1 tblsp clear honey
1 tblsp sage, chopped
1 tblsp flat leaf parsley, chopped
1 egg yolk
2 tblsp breadcrumbs
Grated zest of a lemon
2 shallots, finely chopped
Bun or bread - anything works
Sliced red onions
In a mixing bowl, mix together the pork, mustard, honey, sage, parsley, yolk, breadcrumbs, lemon zest and shallots.
Shape the pork mixture into 4 even-sized burgers.
Heat the olive oil in a frying pan. Add in the burgers and fry until golden brown on both sides and cooked through.
Serve the fried burgers between freshly griddled bread or toasted buns. Top the burgers with red onion, gherkins, Parmesan, a drizzle of olive oil, rocket and watercress.
Sauces and relishes at this stage are totally over to you. I'd throw on a fried egg and a bit of bacon myself, but that's just me.