For the Braised Red Cabbage
Over a medium-low heat in a large pan, melt the butter.
Sauté the onion in the butter until translucent & soft, 5 minutes.
Add the cabbage, apple, sugar, apple cider vinegar, ¼ cup water and salt. Cover and allow to cook on a medium heat for 20 – 30 minutes, stirring occasionally.
Allow to cook until the cabbage is very tender. If the pot starts to dry up, add another ¼ cup water.
Adjust the seasoning if necessary and allow to cool.
For the Pork Burger
Heat a large griddle pan on a high heat.
Grill the pineapple rings, 1 minute a side. Set aside.
Brush the burger buns with oil and grill the ‘inside’ of each half for ½ a minute, until crisp.
Prepare the monkeygland sauce by mixing the Knorr Monkey Gland Sauce with hot water, *follow pack instructions and set aside.
Brush the pork patties with oil and grill them, 4-5 minutes a side until cooked. Baste with monkeygland sauce towards the end of the cooking process.
Smear a generous spoonful of mayonnaise onto the bottom and top bun.
Top with a lettuce leaf, the cooked pork patty, a generous layer of monkeygland sauce, the braised cabbage and the grilled pineapple ring. Add the top half of the bun.
Serve with sweet potato fries and ENJOY!!