Juicy double-stacked smash-style pork burgers with bold Korean spice and creamy lime dressing.
Patties
Place the pork mince into a bowl, add the Cape Herb & Spice Korean BBQ Rub and mix gently until just combined. Divide into 8 portions and roll into loose balls.
Heat a large heavy-based frying pan over high heat and add a little oil. Place the pork balls into the pan, cover each with baking paper and press down firmly to form thin patties.
Remove the paper and cook without moving until crisp and deeply golden. Flip, season lightly with salt, place a slice of cheese onto 4 of the patties, cover and cook until melted.
Spicy Mayo
Combine the mayonnaise, Cape Herb & Spice Korean BBQ Rub, lime zest and juice and mix to combine.
To Assemble
Toast the buns in the pan until lightly golden. Spread spicy mayo onto the base of each bun, top with the first patty with the melted cheese, then the second patty. Add tomato, onion and pickles, then close and serve immediately with seasoned oven baked fries and extra dipping sauce on the side.