Smokey Pork Burgers

Heat a drizzle of olive oil in a medium saucepan over a medium heat. Add the onions and cook for 5 minutes, or until softened. Add 1/2 the red wine vinegar, the brown sugar and the water and stir through. Reduce to a simmer and, stirring occasionally, cook for a futher 15 minutes, or until sticky.

While the onions caramelise, add the remaining red wine vinegar and 2 tbs of olive oil to the carrot, cabbage and spring onions and toss to mix. Taste and add salt and pepper if neccessary

Combine the pork mince, white parts of the spring onion, egg, breadcrumbs and smoked paprika in another large bowl. Season with the salt and pepper to taste and mix well. Shape the mince mixture into even sized patties slighty larger than the burger buns (there should be one for each person). Tip: press down slightly in the middle to prevent the patties from shrinking during the cook.

Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the patties for 5-6 minutes on each side or until cooked through. If all the burgers cannot fit in the pan, work in batches and keep the cooked burgers warm on a plate under some aluminium foil. While the burgers are cooking, slice the bake-at-home burger buns in half and place directly on the wire racks in the oven for 2-3 minutes or until cooked through. Remove from the heat and set aside.