Ingredients Jump to Instructions ↓

  1. 2 cups diced fresh pineapple, cut into 1cm cubes (about 1/2 pineapple)

  2. 1/4 cup Coles white sugar

  3. 1/4 cup rice wine vinegar

  4. 1/4 cup water

  5. 1 tsp finely chopped peeled fresh ginger

  6. 1 red chilli, seeded and finely chopped

  7. 650g Coles pork mince

  8. 2 garlic cloves, finely chopped

  9. 1 tbsp finely chopped peeled fresh ginger

  10. 2 tsp fish sauce

  11. 2 tbsp hoisin sauce

  12. 1 tsp Coles dried red pepper flakes

  13. 1/4 tsp sesame oil

  14. 1 tbsp Coles olive oil

  15. 1 tbsp rice wine vinegar

  16. Zest and juice of 1 lime

  17. 2 tsp Coles soy sauce

  18. 1 tsp sesame oil

  19. 3 tbsp Coles olive oil

  20. 1 carrot, peeled and julienned

  21. 100g snow peas, ends and strings removed, julienned (or substitute with 100g steamed green beans, julienned)

  22. 1 small pak choy, end trimmed and julienned

  23. 1 cup julienned wombok cabbage

  24. 1 spring onion, cut into 2mm slices, greens and whites separated

  25. 1/4 cup fresh mint leaves

  26. 1/4 cup fresh coriander leaves

Instructions Jump to Ingredients ↑

  1. For the pineapple chutney, place all ingredients in a medium saucepan over medium heat. Bring to a low simmer and cook covered until liquid has almost completely evaporated and pineapple is soft, about 15 minutes. Remove from heat and cool for 5 minutes. Transfer to a food processor and pulse to form a chunky consistency, reserve.

  2. Mix all the ingredients for the burger (except the olive oil) in a medium mixing bowl until just combined. Form the mixture into 4 burger patties.

  3. Preheat a grill pan over medium-high heat and brush patties with 1 tablespoon of oil. Cook patties for 4 minutes per side or until golden brown and cooked through. Remove from pan and rest for 3 minutes.

  4. For the vinaigrette, whisk all the ingredients in a mixing bowl along with the whites of the spring onions.

  5. Toss all ingredients for the slaw in a large mixing bowl with enough of the vinaigrette to coat. Mound the slaw onto serving plates, place a burger next to the slaw and spoon the pineapple chutney over. Serve immediately.


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