Ingredients

• 2 cupsdiced fresh pineapple, cut into 1cm cubes (about 1/2 pineapple)
• 1/4 cupColes white sugar
• 1/4 cuprice wine vinegar
• 1/4 cupwater
• 1 tspfinely chopped peeled fresh ginger
• 1red chilli, seeded and finely chopped

• 650gColes pork mince
• 2garlic cloves, finely chopped
• 1 tbspfinely chopped peeled fresh ginger
• 2 tspfish sauce
• 2 tbsphoisin sauce
• 1 tspColes dried red pepper flakes
• 1/4 tspsesame oil
• 1 tbspColes olive oil

• 1 tbsprice wine vinegar
• Zest and juice of 1 lime
• 2 tspColes soy sauce
• 1 tspsesame oil
• 3 tbspColes olive oil

• 1carrot, peeled and julienned
• 100gsnow peas, ends and strings removed, julienned (or substitute with 100g steamed green beans, julienned)
• 1small pak choy, end trimmed and julienned
• 1 cupjulienned wombok cabbage
• 1spring onion, cut into
• 1/4 cupfresh mint leaves
• 1/4 cupfresh coriander leaves

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Method

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