Introducing the lettuce-wrapped burger

• 750g Eskort Gold Medal Pork Sausages (remove from casing)
• 1 1/2 teaspoon salt
• Handful of fresh thyme, destalked
• 1 lemon
• 1/4 teaspoon black pepper
• 2 teaspoons garlic, minced
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Dijon mustard

Spicy Mayo Slaw:

• 1/4 cup mayo
• 1 teaspoon Sriracha or any chilli sauce
• 2/3 cup green cabbage, thinly sliced
• 2/3 cup purple cabbage, thinly sliced
• 2/3 cup carrots, julienned or grated
• 1 apple, sliced thin
• 4 spring onions, sliced
• 2 teaspoons rice wine vinegar
• Handful of fresh parsley, fine chopped
• Pinch of salt

Toppings:

• Slaw
• Cheddar cheese, sliced
• Sliced tomato
• Butter lettuce or gem lettuce for holding

1. Slaw: Try make the slaw first! It tastes delicious when it sits in the mixture for 15 – 20 mins before serving. In small bowl combine the mayo, the juice of the other half of the lemon and Sriracha. Add green cabbage, purple cabbage, apple carrots and spring onions to a medium bowl, tossing together. Add in the mayo mixture, rice wine vinegar and pinch of salt. Toss to combine.
2. Burgers: In a medium-sized mixing bowl combine pork sausage mince, salt, pepper, garlic, Worcestershire, juice of half the lemon, fresh thyme and Dijon mustard. Stir to combine. Divide into 4 equal parts of approx. 185g and make patties with your hands. Use a bit of water or olive oil to prevent sticking!
3. Cook Burgers: Preheat a frying pan on medium heat – Place burgers over direct heat for 4-5 minutes per side or until they are golden brown and beginning to char on the outsides. If using cheese, add the cheese when burgers are starting to go a nice golden brown and close the lid to allow the burger to continue cooking and the cheese to melt. Remove from pan and set on a plate. Let the pork patties rest for 5 minutes.