• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, sprinkle with mixed sesame seeds and season with salt. • Toss to coat, spread out evenly, then bake until tender, 20-25 minutes. Little cooks: Kids can help sprinkle over the sesame seeds and toss the fries.

• While the fries are baking, combine pork mince, fine breadcrumbs, sweet soy seasoning and the egg in a large bowl. • Using damp hands, shape the pork mixture into 2cm-thick patties (1 per person). • When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook pork patties until just cooked through, 5-6 minutes each side. • Remove pan from heat, then add teriyaki sauce and turn to coat. TIP: Cook in batches if your pan is getting crowded.

• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • Thinly slice pear and spring onion. • In a medium bowl, add shredded cabbage mix, pear, spring onion and mayonnaise. Toss to combine.

• Top burger bun bases with some creamy slaw and a teriyaki-glazed pork patty. • Serve with sesame fries and any remaining slaw. Enjoy!