Created by Gilligan Meats for Paulaner to celebrate 200 years of Oktoberfest.


  • for the burger:
  • 800 g lean pork mince
  • 2 tsp mint jelly
  • cracked black pepper
  • for the pickled cucumber:
  • 0.5 a cucumber sliced half 0.5cm in thickness
  • 5 cloves
  • 1 tblsp turmeric
  • 200 ml white vinegar
  • for the red cabbage:
  • 0.25 head purple cabbage (finely sliced)
  • 1 small red eating apple (diced into cubes)
  • 0.5 small onion, finely diced
  • 1/3 cup of sultanas
  • juice of 1 orange and zest
  • 50 ml table vinegar
  • 50 g brown sugar
  • pinch nutmeg
  • for the low-fat burger dip:
  • 150 ml low-fat natural yoghurt
  • 1 tblsp wholegrain mustard
  • 1 tsp honey and flat leaf parsley (finely chopped)


  • For the Burger:
  • Combine all ingredients in a mixing bowl.
  • Using your hands shape into good sized patties.
  • Cook on the grill turning once to ensure the burger is cooked through before serving.
  • For the Pickled Cucumber:
  • Place the vinegar in a saucepan.
  • Add the turmeric and cloves to the saucepan and give it a good mix using either a whisk or a fork. Bring to the boil and add the cucumber and boil for 2-3 minutes.
  • Remove from the heat and allow to cool down.
  • For the Red Cabbage:
  • In a large saucepan add a drizzle of olive oil and sweat off your cabbage, apple and onion for 10 minutes.
  • Add the sultanas, orange zest and juice and cook for a further 2 minutes.
  • Add the vinegar and allow reducing by 1/3, adding the brown sugar and cooking the cabbage until the liquid begins to thicken.
  • Remove from the heat.
  • For the Low-Fat Burger Dip:
  • Mix all the ingredients together in a container and leave in the fridge to serve as an alternative to full fat mayonnaise on your burger bap.
  • To Serve:
  • Serve the burgers with the pickled cucumber, sweet red cabbage, Gouda cheese and Gilligan Meats' own low fat burger dip on toasted wholegrain buns.

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