To make the Asian Slaw whisk together the oil and vinegar in a medium bowl. Add apple, carrot, onion, parsley, rocket leaves and chilli and toss to combine. Sprinkle in sesame seeds and season with salt and pepper.
To make the Korean Mayo whisk mayonnaise, BBQ sauce and kimchi paste in a medium bowl.
Preheat grill on high. Mix the mince, BBQ sauce, tomato sauce, toasted sesame seeds, salt and pepper together in a bowl. Shape the mince into 10 x 150g sized balls. Heat a large heavy frying pan over high heat. Add 2 mince balls to pan and, using a sturdy spatula, immediately press on mince balls to flatten into about 1cm-thick patties. Season with salt and pepper and cook for 2 mins or until base is browned and crisp. Turn patties and cook for 2 mins or until browned and cooked through. Transfer patties to a large baking tray. Repeat to cook remaining mince balls.
Spread bun bases with Korean Mayo, and place patties on bun bases. Top with Asian Slaw, cover with bun tops and serve with chips and remaining Korean Mayo.
Tip: Replace the minced patty with pork belly for a ‘customised’ variation.