Cheesy Gochujang Naked Pork Burger

Meanwhile, peel and grate the garlic (or use a garlic press). 

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.

Season with pepper and mix together with your hands. Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person. TIP: The burgers will shrink a little during cooking. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the burgers onto a baking tray.

When the chips are about halfway through cooking, bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

While the burgers bake, in a medium bowl, combine the cider vinegar, a pinch of sugar and a drizzle of oil.

Season with salt and pepper. Set aside for now.

Trim the cucumber and slice into 1cm thick rounds.

Meanwhile, when the burgers have 5 mins left, pop a small saucepan on medium-high heat with the gochujang, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring to a boil, then lower the heat to medium and simmer until thickened, 2-3 mins.

Just before everything's ready, toss the salad and cucumber through the dressing. TIP: Don't add the leaves too early or they'll go soggy.