Heat 2 teaspoons oil in a small frying pan. Peel and crush 1 clove garlic, peel and finely chop the onion, add to the pan and fry until the onion is soft.
Finely chop the chillies, including the seeds. Put half aside for the guacamole and add the remainder to the onion. Stir in the ground coriander and cumin and fry gently for 3 minutes more, or until soft but not browned.
Roughly chop enough fresh coriander to give 2 tablespoons and add half to the reserved chillies. Put the rest of the chopped coriander into a large bowl and add the fried onion mixture, pork, egg, salt and black pepper. Finely grate the rind of the lemon or lime into the bowl and stir the mixture, which should be slightly soft.
Heat the remaining oil in a large frying pan. Divide the mixture into four and pat each piece into a fairly flat burger. Fry over moderate heat for 5–6 minutes on each side, until cooked through.
Meanwhile, make the guacamole. Squeeze the juice from half the lemon or lime and put it into a bowl with the reserved chopped chillies. Peel the remaining garlic clove and crush it in. Halve and stone the avocado, and scoop the flesh into the bowl. Season, then mash together well.
Drain the burgers on paper towels. Serve on individual plates with the guacamole and corn chips or soft tortillas.
For a more substantial dish, fill lightly toasted buns with the burgers, sauce and a little salad.
NUTRIENTS PER SERVING:
good source of vitamins B group and E, and zinc.
Use a food processor to save time making the guacamole. Process all the coriander, remove what you need for the burgers, then add the other guacamole ingredients to the processor and blend.