Instructions

1. Finely chop the nuts, thinly slice the spring onions and chop the coriander.
2. Mix these with the other ingredients in a large bowl. Season to taste with
3. salt and pepper. If time allows, rest under cover for about 1-2 hours in the refrigerator.
4. Mix the ingredients together for the glaze.
5. Take the mince mixture out of the fridge and, with wet hands, form 5-6 balls of it. Press these down between your palms to create patties.
6. Brush the patties with the glaze, then cook them on a barbecue, grill or in a griddle pan for 5 minutes on each side, until golden brown.
7. Meanwhile, cut the buns in half, then toast or grill them slightly (cut-side downwards).
8. To serve: spread a spoonful of sour cream on the bottom half of the buns, add a piece of lettuce and some radish slices, then some sweet chilli sauce. Put the burger on it, topped with some radish slices and cress leaves. Cover with the other half of the roll and enjoy!