Pork burgers with smoked chipotle slaw

Vanessa Lewis

Let the kids get stuck in and help make this easy family meal.

Ingredients

500 g	Pork mince, NZ (Main)
1	Egg
1 Tbsp	Dijon mustard
1 bunch	Basil, or coriander, thinly sliced (a small bunch)
1 tsp	Salt and freshly ground black pepper
2 Tbsp	Moroccan seasoning
4	Burger buns, split and buttered

For the smoked chipotle slaw

1 Tbsp	Chopped parsley
1 Tbsp	Balsamic vinegar
2 tsp	Smoked chipotle tabasco (Main)
3 Tbsp	Mayonnaise
1/8 head	Cabbages
1 large	Tomato, sliced into 4

Directions

1. In a mixing bowl, combine pork mince, egg, Dijon mustard, basil or coriander, salt, pepper and Moroccan seasoning; mix well.
2. Divide into 4 equal pieces and shape into 4 large patties.
3. Rest in the fridge until you are ready to cook.
4. For the smoked chipotle slaw, combine in a medium mixing bowl, the chopped parsley, balsamic vinegar, Tabasco and mayonnaise; mix well.
5. Remove the dry or damaged leaves from the cabbage, slice thinly and combine with the mayonnaise mixture.
6. Cook the patties in a non-stick pan on medium heat for 3-4 minutes then flip and cook the other side for a further 3-4 minutes until cooked through (alternatively you can brown patties in the pan and then finish off cooking in the oven — you could also cook them on the barbecue for 5-10 minutes each, until cooked through).
7. While the patties are cooking, toast the buns in the oven or outside on the barbecue.
8. To construct the burger, place a small amount of slaw on the toasted bun along with a slice of tomato and top with a patty and more slaw, then top with the other half of the toasted bun.

Another of Simon's easy family meals

Sausage and sweet corn pie