Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Spread the fries over an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

While the fries are baking, thinly slice the spring onion. Grate the carrot (unpeeled). Roughly chop the baby spinach leaves. In a large bowl, combine the spring onion, carrot, chopped baby spinach, shredded cabbage mix, the white wine vinegar and 1/2 the garlic aioli. Season with salt and pepper and toss to combine. Set aside. Finely chop the garlic (or use a garlic press). In a small bowl, mix together the BBQ sauce and the remaining garlic aioli.

In a separate large bowl, combine the garlic, pork mince, All-American spice blend, the salt, fine breadcrumbs and egg. Season with a good pinch of pepper and mix well. Shape the mixture into patties slightly larger than your burger buns (make 1 patty per person). Set aside. TIP: Make a shallow indentation in the centre of each patty to help prevent it puffing up as it cooks.

In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the pork patties and cook, turning, until browned and cooked through, 5-6 minutes.

When the patties have 3 minutes cook time remaining, place the burger buns directly on the wire racks of the oven and bake until heated through, 3 minutes.

Cut the burger buns in half. Spread a thin layer of the aioli mixture over the burger bun bases and top with the pork patties. Finish with some of the rainbow slaw. Serve with the fries and any remaining slaw and aioli mixture.