Method

Garlic Miso Mayo

Preheat the oven to 180 ºC.

Slice the top off the garlic head, then drizzle with olive oil and season with salt and pepper. Wrap the garlic head in a piece of foil and bake in the oven for 20-30 minutes or until soft. Let the garlic cool until you can handle it, then squeeze the flesh out into a small bowl. Add the mayo, miso and lemon juice and mix well with a fork or whisk to combine. Season to taste then set aside.

Burgers

Make sure the meat you are working with has been in the fridge and is is cold. Divide it out and weigh into 200 g portions. Roll the meat into balls, then flatten the balls into patties. You can use a side plate to help press the balls into even patties. Make the patties a little larger than the rolls you are using as they will shrink when cooking.

Set a large cast-iron pan over high heat to preheat until it begins to smoke. Drizzle the patties with a little oil, then give each a coating of Cape Herb & Spice Chinese 5-Spice. Use your thumb to press into each patty to create a shallow indentation in the meat. This will help prevent the burger from curling as it cooks.

Fry the burgers for 3-4 minutes a side or until cooked to your liking then remove them from the pan to rest for 5 minutes.

Heat a large frying pan over medium-high heat, then toast the buttered rolls until golden. Set aside.

While the burgers are resting, toss the slaw in about 2 tablespoons of the mayo and lemon juice and season to taste.

To Assemble

Spread the bases of the rolls with a dollop of mayo and top with either rocket or baby spinach and a few sprigs of coriander. Add the patties, then top with a generous amount of slaw. Add extra coriander if preferred and an extra drizzle of miso-mayo. Serve immediately.