Cheesy Pork & Slaw Burger

• While the fries are baking, grate beetroot (see ingredients). Roughly chop parsley leaves. • In a large bowl, combine pork mince, parsley, Aussie spice blend, fine breadcrumbs and the egg. • Using damp hands, shape pork mixture into 2cm-thick patties (1 per person).

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into patties!

• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook beetroot, the balsamic vinegar and brown sugar until softened, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with salt and pepper, then transfer to a small bowl.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook pork patties until just cooked through, 4-5 minutes each side. • In the last 1-2 minutes of cook time, sprinkle shredded Cheddar cheese over patties and cover with a lid (or foil) until cheese melts.

• Halve burger buns and bake directly on wire rack in oven until heated through, 2-3 minutes. • In a medium bowl, combine shredded cabbage mix (see ingredients) and a drizzle of white wine vinegar and olive oil. Season to taste.