Wagyu Burger with Asian Slaw

It’s the combination of Asian flavours, a kick of chilli and good quality meat that make these burgers moreish. Oh, and the fact that they're served on soft, malted buns

Serves 4
Preparation: 15 minutes
Cooking time: 15 minutes

2 cups red cabbage, shredded
½ cup coriander leaves, roughly chopped 
Juice of 2 limes
3 tbsp sesame oil 
1 tbsp rice vinegar 
1 red chilli, deseeded and chopped
2cm piece of ginger, grated
3 clove of garlic, minced
2 tbsp hoisin sauce 
2 tbsp ketchup 
1 tsp soya sauce
4 spinneysFOOD Malted Burger Buns 
4 spinneysFOOD Wagyu Beef Burger Patties 
spinneysFOOD Micro Greens for garnishing 

1 Mix the shredded cabbage and coriander leaves in a bowl. 2 In a separate bowl whisk together the juice of one of the limes, sesame oil, rice vinegar, chopped chilli, ginger, and 1 clove of garlic. Toss to combine with the cabbage mixture. 3 To make the burger sauce,  mix the hoisin, ketchup, soya sauce and 2 cloves of minced garlic. 4 Cut the buns in half and toast slightly under a hot grill. 5 Spread hoisin sauce on the bottom half of the bun and place the cooked patty on top. 6 Top with the cabbage and garnish with micro greens, and then cover with the top half of the bun.