Vietnamese Pork Burgers with Fresh Plum Chutney

Burgers: Put all the ingredients in a food processor and pulse to combine. Tip into a bowl, season and refrigerate for 30 minutes.

Chutney: Cut each plum into six wedges. Heat the oil in a saucepan and gently cook all the ingredients except the plums, for 5 minutes. Add the plums, cover and simmer for 8 minutes, stirring occasionally. Uncover and cook for another 8-10 minutes or until the plums are tender but not falling apart. Cool.

To cook: Preheat a barbecue or grill plate. Divide the meat mixture into 16 portions and form into patties. Cook over a medium heat until golden and fully cooked through but not dry.

To serve: Spoon the rice onto plates and top with the pork burgers and coriander. Toss the carrots and bean sprouts with the sesame oil and place a small stack alongside. Serve with a small dish of plum chutney.