NZ Pork burger with peach & red onion pickles

To make peach and red onion pickles, combine mustard seeds, sugar, vinegar and salt together in a small saucepan over high heat. Bring to the boil. Place peaches and onion in a small heat-proof bowl. Pour over heated pickling liquid and allow to cool.

Combine NZ Pork mince, egg, breadcrumbs, shallot, mustard, Parmesan, oregano and fennel in a medium bowl. Season and mix well to combine. Divide mixture into 4 portions and shape into patties.

Heat barbecue on high. Cook NZ Bacon until golden and crisp. Set aside. Place bun halves, cut-side down, on the grill for 1 minute or until golden and toasted.

Lower heat to medium-high. Lightly brush patties with oil and cook for 3-4 minutes each side or until charred and cooked through. Set aside to rest. To assemble, spread aioli on the base of each bun. Top with lettuce, tomatoes, NZ Bacon, patty, pickles, relish and cucumber.