Korean BBQ Pork Burger with Asian Slaw



1.5kg Pork Mince
100g HEINZ® Smokey BBQ sauce
20g Sesame seeds, toasted CEREBOS® Sea Salt Flakes and pepper
10 Brioche or Milk Burger Buns, toasted

Korean Mayo
100g Of kimchi, blitz in a food processor for a paste

Asian Slaw
2 Tbsp. Extra virgin olive oil
60mL Apple cider vinegar
3 Apples, cored, cut into matchsticks
3 Carrots, julienne
2 Red onions, thinly sliced
2 tsp. Fresh flat-leaf parsley, chopped
100g G baby rocket leaves
1 Red chilli, deseeded and finely chopped Sesame seeds


Preparation Steps
  • 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.


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