For the ultimate barbecue experience try this irresistible burger made with tender pork, avocado, spiced gherkins and beetroot slaw.
- Heat oil to 180C in a medium saucepan over medium-high heat (when oil is ready, a cube of bread will turn golden in 20 seconds). Cook chips, in batches, for 4 mins or until golden and crisp. Drain on paper towel.
- Heat a lightly oiled barbecue grill or chargrill over medium-high heat. Cook rolls, cut-side down, for 1-2 mins. Transfer to a plate. Place a pork steak between two sheets of baking paper. Gently pound with a rolling pin until 1cm thick. Repeat with remaining steaks. Cook on grill for 2 mins each side or until just cooked through. Transfer to a plate.
- Meanwhile, combine mayonnaise and lemon juice in a medium bowl. Season. Add slaw and toss to combine.
- Spread the roll bases with mustard. Top with the sliced avocado, coleslaw, pork, gherkin and roll tops. Serve pork burgers with chips.
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