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Pork Mince Sliders With Pickled Red Cabbage

These popular bites can be made into large burgers too, just remember to adjust the cooking time accordingly.

Pickled cabbage
 45 ml Castor sugar
 45 ml Apple cider vinegar
 45 ml Chopped dill
 60 ml Water
 Large pinch of salt
 750 ml Shredded red cabbage
 2 Avocados, diced
 250 g Cherry tomatoes, diced
 ½ Red onion, chopped
 1 Red chili, finely diced
 Handful of coriander, chopped
For the meat
 750 g Pork mince
 1 Large white onion, chopped and cooked
 15 ml Each ground cumin, coriander and smoked paprika
 2.50 ml Each cloves and nutmeg
 10 ml Dried oregano
 1 Extra large egg (optional- if the meat is fairly fatty you can leave this out)
 Salt and milled pepper
For serving
 12 Cocktail burger rolls
 Sour cream or mayonnaise

To make the pickle dissolve the sugar and salt in the vinegar and water then toss the cabbage in the mixture.


Set aside for 30 minutes to pickle.


Toss the salsa ingredients together and set aside.


Mix all the burger patty ingredients together and season well with salt and pepper.


Divide the mince into roughly 50g size balls and shape into patties.


Grill, braai or fry the patties until cooked to your liking.


Pile the hot patties into buns and top with cabbage, salsa and sour cream.