• Preheat oven to 240°C/220°C fan-forced.
• Place potato fries 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, the salt, fine breadcrumbs and the egg. Season with pepper, then 
mix well.

• Shape 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. 
Little cooks: Join the fun and help combine the mixture before shaping it into 
patties! 

• When the patties have 3 minutes remaining, halve bake-at-home burger 
buns and bake directly on a wire oven rack, until heated through, 
2-3 minutes.
• Meanwhile, dress slaw with a drizzle of white wine vinegar and half the 
BBQ mayo. Toss to combine. Season with salt and pepper to taste. 

• Spread each bun base with the remaining BBQ mayo. Top with two 
pineapple slices, a 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!