700 gmminced pork2cloves of garlic, finely chopped2golden shallots, finely chopped2 tbspolive oil400 gmred cabbage, finely shredded150 gm (½ cup) whole-egg mayonnaise6burger rolls, halvedTo serve:barbecue saucePear relish2packham pears, halved, core removed and thinly sliced lengthways2cinnamon quills4cloves110 gm (½ cup) golden caster sugar60 ml (¼ cup) cider vinegarOnion ringsFor deep-frying:vegetable oil2onions, cut into 5mm rings, separated300 mlbuttermilk1½ cups fine yellow cornmeal
For pear relish, combine all ingredients in a saucepan and stir over low heat until sugar dissolves. Increase heat to medium and cook, stirring occasionally, for 20 minutes or until syrupy. Cool. Makes about 2 cups. Relish will keep, refrigerated in an airtight jar for up to 3 weeks.
Combine pork, garlic and shallots in a large bowl, season with sea salt and freshly ground white pepper and mix until well combined. Using wet hands form into 6 patties and refrigerate for at least 30 minutes.
For onion rings, heat oil in a deep-fryer to 180C. Double dip onion in buttermilk and cornmeal. Deep-fry for 1-2 minutes or until golden. Drain on an absorbent paper-lined plate and season to taste.
Heat olive oil in a large frying pan, add patties and cook over medium-high heat for
4-5 minutes each side or until just cooked through. Combine cabbage and mayonnaise and season to taste. Toast cut side of buns, top with cabbage and patties, spoon over pear relish, sandwich and serve immediately with onion rings and barbecue sauce to the side.