Simon Gault's Pork Burger with a Smoked Chipotle Slaw

Ingredients

Smoked Chipotle Slaw

• 100g finely sliced cabbage
• 3 tbsp mayonnaise
• 1 tsp smoked chipotle tabasco

Burger

• 800g 100% NZ __pork mince
• 1x egg
• 1 tbsp Dijon mustard
• 2x minced garlic cloves
• 1x small bunch of basil, thinly sliced
• Salt and pepper

To Serve

• 4x burger buns
• 4x large onion rings
• 2x tomatoes, thickly sliced
• Fries

Method

Step 1

Making the burger patties

• In a bowl, mix together the __pork mince, egg, mustard, garlic, basil, salt and pepper.
• Test a small piece of the mixture for flavour and seasoning by frying in a fry pan. Adjust seasoning if required.
• Using your hands, form patties to a size of approximately 200g.
• Heat oil in a fry pan until it starts to shimmer, place the patties into the pan and cook for 5 minutes on each side, or until an internal temperature of 64°C is reached.

Step 2

Making the slaw

• In a separate mixing bowl, add sliced cabbage, mayonnaise and smoked chipotle.
• Mix well and season to taste, set aside.

Step 3

Plating up

• Under a hot grill, lightly toast the burger buns.
• To assemble, place the fried onion ring on the bottom half of the bun and spoon some slaw inside the onion ring.
• Place the pattie on top of the onion, then the tomato, then another spoon of slaw. Place on the top of the burger bun.
• To hold the burger together, use a bamboo skewer with a basil leaf and a cherry tomato spiked on to it, then spear it down into the burger.
• Serve with fries, cooked as directed.