Southeast Asian Pork Burgers

While the fries are baking, thinly slice the cucumber into half-moons. In a medium bowl, combine the vinegar, sugar and the salt. Stir to dissolve and add the cucumber. Add enough water to cover the cucumber. Toss to coat, then set aside, tossing every few minutes to coat in the pickling liquid.

TIP: Be sure to slice the cucumber thinly enough so it pickles in the allocated time.

When the fries have 15 minutes cook time remaining, combine the pork mince, soy sauce, fine breadcrumbs and Southeast Asian spice blend in a medium bowl. Shape the mixture into evenly sized patties a bit larger than your burger buns. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the pork patties and cook, flipping occasionally, until just cooked through, 6-8 minutes.

TIP: Don't worry if the patties char a little, this adds to the flavour.

While the patties are cooking, place the bake-at-home burger buns directly onto a wire oven rack and bake until heated through, 3 minutes.

Drain the pickled cucumber, reserving the liquid (1 tsp for 2 people / 2 tsp for 4 people). In a medium bowl, place the reserved pickling liquid, slaw mix, pickled cucumber and 1/2 the garlic aioli. Toss to coat.