Slaw

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2 cups Brussels sprouts (shaved using a mandolin)

6 radishes (thinly sliced and cut into matchsticks)

¾ cup Greek yogurt

2 tbsp apple cider vinegar

1 tbsp honey

¾ tsp salt

½ tsp celery seed

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1. Place the shredded Brussels sprouts and radishes in a large bowl and set (We used Brussel sprouts & kale salad mix)

2. In a medium-sized bowl, whisk to combine the yogurt, vinegar, honey, salt, and celery seed. Pour the mixture over the Brussels sprouts and toss to coat. Cover and transfer to the fridge until ready to eat.

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Burger

454g (1 lb) ground pork

1 large egg

½ cup panko breadcrumbs

2 tbsp fresh sage (finely sliced)

1 tbsp yellow mustard (heaping)

1½ tsp whole grain mustard (heaping)

1 tsp salt

Smoked gouda

Shredded Gruyere

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1. Place all of the ingredients, except for the gouda, in a large bowl. Using a clean hand, mix the ingredients together until cohesive. Divide the mixture into four patties and set aside.

2. Pour a little oil into a large cast-iron skillet and place over medium heat. Once the oil is shimmering add the patties to the skillet and fry for 3-5 minutes on one side. Flip the burgers and place the gouda evenly over the cooked surface of each burger. Place a lid over the skillet and cook for 3 minutes more or until the cheese has melted and the burgers feel springy to the touch.

3. While the burgers are frying, toast 4 buns. Slather the bottom buns with applesauce and place the burger on top. Finish the burgers with a crown of the Brussels Sprout Slaw. Serve immediately with cold beers.