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

While the fries are baking, grate the carrot. Finely chop the garlic. In a large bowl, combine the pork mince, garlic, fine breadcrumbs and the egg, then season with salt and pepper. Using damp hands, shape the pork mixture into evenly sized patties slightly larger than your burger buns. You should get 1 patty per person.

When the fries have 10 minutes cook time remaining, heat a large frying pan over a medium high heat with a drizzle of olive oil. Cook the pork patties until just cooked through, 5-6 minutes on each side. Remove the pan from the heat, then add the teriyaki sauce and a splash of water. Cook, turning the patties to coat, 3-4 minutes. TIP: Cook in batches if your pan is getting crowded.

While the patties are cooking, finely chop the coriander. In a medium bowl, combine the shredded cabbage mix, carrot, coriander and coconut sweet chilli mayonnaise. Season to taste and mix well to combine.

Bake the burger buns directly on a wire oven rack until heated through, 3 minutes.

Slice the burger buns in half, then top with some creamy slaw and a teriyaki pork patty. Serve with the sesame fries and any remaining slaw.