Ragin' Cajun Pork Burger

While the sweet potato wedges are baking, thinly slice the brown onion. Slice the red capsicum into thin strips. Thinly slice the tomato.

In a medium bowl, combine the pork mince, Creole spice blend, fine breadcrumbs, egg, the salt and a pinch of pepper. Shape the pork mixture into evenly sized patties slightly larger than your buns (you should get 1 patty per bun). TIP: Make an indent in the centre of the pork patties to prevent them from shrinking when they cook. Transfer to a plate.

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the brown onion and red capsicum and cook, stirring regularly, until tender, 5-6 minutes. Add the balsamic vinegar, brown sugar and warm water and simmer until the liquid is nearly evaporated and the mixture is slightly sticky, 3-4 minutes. Remove from the pan, season with salt and pepper and cover with foil to keep warm.

Wash out the medium frying pan and return to a medium-high heat with a drizzle of olive oil. Add the pork patties and cook until cooked through, 4-5 minutes each side. While the patties are cooking, place the bake-at-home burger buns directly on the wire racks in the oven until heated through, 3 minutes.