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
- In a mixing bowl, combine pork mince, egg, Dijon mustard, basil or coriander, salt, pepper and Moroccan seasoning; mix well.
- Divide into 4 equal pieces and shape into 4 large patties.
- Rest in the fridge until you are ready to cook.
- For the smoked chipotle slaw, combine in a medium mixing bowl, the chopped parsley, balsamic vinegar, Tabasco and mayonnaise; mix well.
- Remove the dry or damaged leaves from the cabbage, slice thinly and combine with the mayonnaise mixture.
- 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).
- While the patties are cooking, toast the buns in the oven or outside on the barbecue.
- 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.