Preparation time
30 mins to 1 hour
Cooking time
less than 10 mins
Serves
Serves 2
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the pineapple slaw
- 100g/3½oz white cabbage, finely shredded (or any cabbage, such as Savoy)
- 1 red onion, thinly sliced (or white or spring onion)
- 1 tbsp caster sugar or mirin
- splash white wine vinegar
- 2 pineapple rings, chopped (fresh or tinned)
- 2 red chillies, sliced (or green chilli or dried chilli flakes)
- 1 handful fresh coriander, chopped (or any other soft herb, such as parsley)
- 1 lime, juice only (or 1 lemon or bottled lemon or lime juice)
For the marinade
- 2 tbsp soy sauce
- 2 tbsp chilli bean paste
- 2 tbsp mirin
- 1 tbsp caster sugar (or any sugar, such as soft light or dark brown)
- 2 garlic cloves, minced
- 1 tsp grated fresh root ginger
For the burgers
- 2 thick burgers, around 150g/5½oz each, ideally 20–30% fat to meat (any meat or vegetarian if preferred)
- 3 tbsp sriracha chilli sauce
- 2 tbsp mayonnaise
- 2 crusty burger buns, split (or any bread rolls)
- 6 Little Gem lettuce leaves (or any lettuce leaves)
Method
-
To make the slaw, place the cabbage and onion in a colander set over a bowl and cover with salt. Leave to drain for 30 minutes and then squeeze the cabbage and onion to remove any excess water. Rinse thoroughly. Mix with the remaining slaw ingredients and set aside.
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To make the marinade, mix all of the ingredients together in a small bowl.
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To make the burgers, preheat the grill to hot. Brush the burgers generously on both sides with the marinade. Grill the burgers under the hot grill, basting from time to time. Grill for around 10 minutes, depending on thickness, flipping halfway through and cooking until they are cooked through.
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Mix the chilli sauce and mayonnaise together in a small bowl. Place the burgers in the buns and top with the lettuce, slaw and chilli and mayonnaise sauce. Serve immediately.