Crushed pork and pineapple burger with chilli mayo and shredded slaw

Instructions

• 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.
• Meanwhile, 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 spring onion.
• 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, then leave to soften for 5 minutes.
• Reserve a little chilli mayo for later, then mix the rest into the slaw.
• 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 some 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 buns. Spread some of your reserved chilli mayo on the bottom bun. Then add the caramelised pineapple, then the burger, and finally top with the slaw.