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. 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 egg, then season with salt and pepper. Using damp hands, shape the pork mixture into evenly sized patties slightly larger than the 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. Reduce the heat to low, then add the teriyaki sauce and a splash of water and cook, turning to coat the patties, 2-3 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 toss to combine.

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

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