Preparation time 25 minutes
Cooking time 10 minutes
1½ cups thinly sliced red cabbage
1½ cups thinly sliced green cabbage
1 carrot peeled and cut into julienne strips
2 spring onions, finely sliced
½ long red chilli, finely sliced
1/3 cup shredded mint
¼ cup chopped coriander
1 tablespoon toasted sesame seeds
2 tablespoons oil
1 tablespoon cider vinegar
¼ teaspoon caster sugar
Finely grated rind of 1 lemon
Salt and freshly ground black pepper to taste
500g lean pork mince
½ cup wholemeal or sourdough breadcrumbs
1/3 cup Peanut Butter
2 tablespoons sweet chilli sauce
Toasted slices sourdough bread, for serving
1 Combine cabbages, carrot, spring onion, chilli, herbs and sesame seeds in a bowl. Mix oil, vinegar, sugar, lemon and seasonings and toss through salad. Cover and refrigerate for at least one hour.
2 Mix together the mince, breadcrumbs, Peanut Butter, sweet chilli sauce and seasonings. Shape into 8 burgers, approximately 1½ cm thick. Chargrill, barbeque or fry the burgers for 4 minutes a side or until cooked through.
3 Serve with toast and salad.
The Carousel thanks Kraft for this recipe.