Smokey Pork Burgers

Heat a drizzle of olive oil in a medium saucepan over a medium heat. Add the brown onion and cook for 5 minutes, or until softened. Add the balsamic vinegar, brown sugar and water (check ingredients list for the amount) and stir through. TIP: Stand back! Vinegar emits a strong vapour when added to a hot pan. Reduce the heat to low and cook, stirring occasionally, for a further 15 minutes, or until sticky.

While the onions caramelise, add the red cabbage, carrot and spring onion (green parts) to a large bowl. Add 2 tbs of aioli and a good drizzle of olive oil and toss to coat. Season to taste with a pinch of salt and pepper. Set aside.

In a second large bowl, combine the pork mince, spring onion (white parts), egg, breadcrumbs, salt (use suggested amount) and smoked paprika. Shape the pork mixture into patties slightly larger than the burger buns (you should get 1 patty per person). TIP: Press down slightly in the middle of each patty to prevent it from shrinking during cooking. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, cook the patties in batches for 5-6 minutes on each side, or until just cooked through.

While the patties are cooking, place the bake-at-home burger buns directly on the wire racks in the oven and cook for 2-3 minutes, or until heated through. Slice in half.