• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into fries and place on a lined oven tray. 
• Drizzle with olive oil and season with salt. Toss to coat, then bake until 
tender, 20-25 minutes.
• Meanwhile, drain pineapple slices. Set aside. 
• Thinly slice spring onion. 
• In a large bowl, combine spring onion and slaw mix, then set aside.
• Finely chop garlic. 

• In a second large bowl, combine garlic, pork mince, All-American spice 
blend (use less if you’re sensitive to heat), the salt, fine breadcrumbs and 
the egg. Season with pepper, then mix well. Shape the mixture into patties 
(one per person), slightly larger than a burger bun.
• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook 
patties, turning, until browned and cooked through, 5-6 minutes each side 
(cook in batches if your pan is getting crowded). 

TIP: Make a shallow indent in the centre of each patty to help prevent it from 
puffing up as it cooks.

• When the patties have 3 minutes remaining, halve bake-at-home burger 
buns and place on a wire oven rack. Bake until heated through, 3 minutes.
• Meanwhile, dress the slaw with a drizzle of white wine vinegar and half the 
BBQ mayo. Toss to combine. Season with salt and pepper to taste.

Little cooks: Take the lead and help toss the slaw!

• Spread bun bases with the remaining BBQ mayo. Top with two pineapple 
slices, a Hawaiian-style smokey pork patty and some rainbow slaw.
• Serve with fries and remaining slaw. Enjoy! 

Little cooks: Show them how it’s done and help build the burgers!