Jerk Pork & Mango Mayo Slaw Burger

While the wedges are baking, drain the pineapple slices. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the slaw mix, white wine vinegar, 1/2 the mango mayonnaise and a pinch of salt and pepper. Set aside.

Heat a large frying pan over a high heat. Add the pineapple slices and cook, turning occasionally, until charred, 3-4 minutes. Transfer to a plate.

In a large bowl, combine the garlic, egg, pork mince, mild Caribbean jerk seasoning, the salt and fine breadcrumbs. Season with a good pinch of pepper and mix well. Shape the mixture into patties slightly larger than your burger buns. You should get 1 patty per person. Return the frying pan to a medium heat with a drizzle of olive oil. Add the pork patties and cook, turning, until browned and cooked through, 5-6 minutes.

TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks. TIP: Don’t worry if your patties get a little charred during cooking, it adds to the flavour!

Place the burger buns directly on a wire rack in the oven and bake until heated through, 1-2 minutes.