There's no need to go out - here is the best burger in town!


  • 1/4 cup white vinegar
  • 1 tablespoon caster sugar
  • 2 teaspoons salt
  • 1 large carrot, cut into matchsticks
  • 150g red cabbage, coarsely shredded
  • 1/2 cup Japanese mayonnaise
  • 1 tablespoon hot chilli sauce
  • 1 1/2 teaspoons finely grated lime rind
  • 2 x 160g pork scotch fillets, halved
  • 2 tablespoons plain flour
  • 1 egg
  • 3/4 cup Japanese breadcrumbs
  • 2 green onions, shredded
  • 1/2 cup coarsely chopped coriander
  • 1/4 cup rice bran oil
  • 4 brioche or bread buns, split, toasted


  1. Combine vinegar, sugar and salt in a medium bowl. Stir until sugar dissolves. Pour half into another medium bowl. Place carrots in 1 bowl and cabbage in second. Toss to coat. Set aside for 40 minutes to pickle.
  2. Meanwhile, combine mayonnaise, chilli sauce and rind in a small bowl.
  3. Working with 1 pork fillet at a time, place pork between 2 sheets of baking paper. Pound using a rolling pin until 0.5cm thick. Repeat with remaining pork. Season with salt and pepper.
  4. Place flour in a shallow plate. Place egg in a shallow plate and whisk until smooth. Place breadcrumbs in a shallow plate. Dip pork in flour and shake off excess. Then dip in egg to coat and then in breadcrumbs to coat.
  5. Drain carrots and cabbage separately, squeezing out excess liquid. Combine vegetables, onion and 1/3 cup coriander in a clean bowl.
  6. Heat oil in a large frying pan over medium-high heat. Cook pork for 2-3 minutes each side or until golden and cooked through. Drain on paper towel. Halve each schnitzel.
  7. To assemble, spread 1 tablespoon of mayonnaise mixture over each bread base. Top with vegetables and schnitzel. Dollop over remaining mayonnaise mixture and sprinkle with remaining coriander. Top with bread top.