With longer evenings and hours of sunshine ahead, it’s time to dust off your barbecue to get grilling outdoors once again.

TV chef Nico Reynolds has shared his favourite recipes to get you excited about eating al fresco throughout the summer months – such as these Crushed Pork and Pineapple Burgers with Chilli Mayo and Shredded Slaw.

Here is everything you need to know if you want to make them at home yourself:

Read more: How to make delicious Lemon Drizzle Cake with Catherine Leyden's simple recipe

Ingredients

For the Burger

  • 500g pork mince (10-15% fat)
  • 4 sausages
  • 1 small pineapple or 1 can of tinned pineapple (pat the slice dry before seasoning)
  • Brown sugar
  • Chilli flakes
  • 1 tbsp yellow mustard seed
  • 2 tbsp coriander seed
  • 4 cloves garlic
  • A large knob of butter
  • A handful of breadcrumbs
  • 2 spring onions, sliced
  • 2 limes
  • Olive oil

For the Chilli Mayo Slaw

  • Your favourite hot sauce with 3 tbsp mayo
  • 1 tbsp Dijon mustard
  • Juice of 2 limes
  • 2 carrots, shredded
  • 1 red cabbage, shredded
  • 4 scallions, finely diced
Crushed Pork and Pineapple Burgers with Chilli Mayo and Shredded Slaw
Crushed Pork and Pineapple Burgers with Chilli Mayo and Shredded Slaw

Method

For the Burger

  • In a pan gently toast the mustard seed and coriander seed then crush together in a mortar.
  • Add a few drops of oil, the juice of one lime and zest of two, and pinch of sea salt.
  • Next add the cloves of garlic and knob of butter and crush the whole thing together until a nice paste forms.
  • Remove the sausages from their suits and mix with the pork mince in a separate bowl.
  • Pour in the spice mix oil, then add some chopped onion and breadcrumbs until everything has been incorporated together.
  • Shape the meat into evenly sized patties and pop these in the refrigerator for 30 minutes, as they’ll hold together better on the grill.

For the Chilli Mayo Slaw

  • Use your favourite hot sauce and mix with some mayonnaise before adding one teaspoon of mustard and a handful of spring onion (if hot sauce is strong just use a half teaspoon and if mild, use a full teaspoon).
  • Shred the cabbage and carrot with a grater and mix with the lime juice and some salt.
  • Make sure the cabbage is completely covered so the wonders of the lime juice can do their job to soften the cabbage (approximately 5 minutes). Then mix in the mayo chilli sauce (make sure to reserve some for later).

To Build the Burger

  • Grill burger over a medium heat for 8 minutes each side until cooked through.
  • Brush the pineapple with oil and sprinkle with some brown sugar.
  • Grill the pineapple over a high heat until the sugar has caramelised and before it burns.
  • Place your reserved chilli sauce on the bottom bun. This is followed by the pineapple, then the cooked patties and, finally, it is topped off with our coleslaw.

For more cooking inspiration follow Nico on Instagram @nicoderey

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