Place lime leaves, chili, garlic, ginger, lemongrass, and coriander root in TM bowl. Blitz 3 sec/Speed 9.
Scrape down the bowl. Repeat 3 sec/Speed 9.
Add onion to the TM Bowl. Chop 3 sec/speed 6.
Add hoisin sauce, egg, Chinese 5 Spice, salt, pepper, and chopped shallot. combine 5 sec/Speed 5.
Add breadcrumbs to one side of the TM bowl, then add the pork mince.
Place the lid on the TM bowl, replace the MC with the spatular.
Engage Dough mode for 1 minute. Use the spatular to help the mixture combine as the machine processes the burger mince.
Use the Tupperware Burger Press to make 9 burger patties. Alternatively, divide the mixture into 9 balls and flatten, it into jumbo burger patties.
Cook the burger patties on a BBQ or frying pan.
When the burgers are cooked use the reserved sauce to brush over the burgers. Flip once and remove from the heat.
NOTE:I like to start glazing the burgers once they are partway cooked. Glazing too early can cause the sugars in the sauce to burn before the burgers are cooked through.BUT, If you leave it too late to glaze and don't cook off the sauce you won't get the same delicious sticky caramelization. If you are making extra burgers I recommend using the Tupperware Burger Press to make and store the burger patties. Once the patties are frozen they can be removed from the press and stored in a ziplock bag.