Ingredients
Cooking Time: 40 mins
Serves: 4-6
For the Burger:
- 500g pork mince (10%-15% fat)
- 4 sausages, skins removed
- 1 tsp chilli flakes (more or less depending on your tastes)
- 1 tbsp yellow mustard seeds
- 2 tbsps coriander seeds
- 4 cloves of garlic, grated
- A big knob of unsalted butter
- A handful of fresh breadcrumbs
- 6 scallions, separated into white part and green ends
- Zest of 1 lime
- Salt and freshly ground black pepper
For the Chilli Mayo Slaw:
- Hot sauce, to your personal taste
- 3 tbsp mayo
- 1 tbsp Dijon mustard
- Zest and Juice of 2 limes
- 2 carrots
- 1 small head of red cabbage
To Serve:
- 1 small pineapple or 1 can of tinned pineapple ( Pat the slice dry before seasoning)
- Brown sugar
- Brioche buns
Method
For the Burger:
- Toast the chilli flakes, mustard and coriander seeds in a dry pan until fragrant.
- Crush in a pestle & mortar.
- Finely slice the white part of the spring onion, reserving the greens for your slaw.
- Place the pork mince, sausage meat, breadcrumbs, grated garlic, lime zest, butter, sliced spring onion and as much of the spice mix as you like into a large bowl. Season well with salt and pepper and mix to thoroughly combine.
- Shape the meat into evenly sized patties about the thickness of your finger to ensure they cook evenly on the grill.
- Refrigerate for 30 minutes
- When ready, grill over a medium heat for 10- 15 minutes on each side or until cooked through.
For the Chilli Mayo Slaw:
- Finely slice the spring onion greens set aside from your burger.
- In a small bowl, mix together the hot sauce, mayo, mustard and scallions.
- Using a grater, shred the cabbage and carrot into a large bowl
- Add the lime juice and a good pinch of salt to the cabbage and carrot and mix to combine - leave to soften for 5 minutes.
- Mix in the chilli mayo making sure to reserve some for later.
For the Pineapple:
- If using a whole pineapple, cut into quarters and remove the woody core.
- Brush the pineapple with some oil and sprinkle with the brown sugar and a crack of black pepper
- Grill the pineapple over a high heat until the sugar has caramelised - be careful not to burn it.
- Carefully remove the pineapple skin and roughly chop the flesh.
To serve:
- Gently toast the bun.
- Spread some of your reserved chilli mayo on the bottom bun.
- Then add the caramelised pineapple, burger and finally top with the slaw
