• Cut corn cob in half. • Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid, then season with salt and pepper. Top with the softened butter and cover to keep warm. • In a bowl, combine beef rump, Asian BBQ seasoning, the plain flour and a pinch of salt and pepper. TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

• Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. When oil is hot, shake off any excess flour and cook beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat then add sweet chilli sauce and mixed sesame seeds, gently turning beef to coat. Transfer to a plate to rest.

• While the beef is cooking, halve bake-at-home burger buns and toast or grill to your liking. • In a second medium bowl, combine slaw mix, mayonnaise, a drizzle of olive oil and white wine vinegar. Season.

• Slice beef. • Build burgers by topping buns with some creamy slaw and sticky sesame and sweet chilli beef. • Serve with corn cob and any remaining slaw. Enjoy!