1 cup (70g) stale breadcrumbs (made from day-old bread)
1 Free Range Egg, lightly whisked
1 brown onion, coarsely grated
1/4 cup fresh mint, finely chopped
1/2 mini savoy cabbage, finely shredded
1/2 mini red cabbage, finely shredded
1 carrot, peeled, cut into matchsticks
2 tbsp pine nuts, toasted
1/4 cup (75g) mayonnaise
1 tsp Dijon mustard
6 slices Blue cheese
1 Granny Smith apple, cut into 1cm-thick slices
6 Hamburger Rolls, split
Combine mince, breadcrumbs, egg, onion and mint in a large bowl. Season. Divide into 6 even portions. Shape each portion into a 12cm patty. Place on a plate. Cover with plastic wrap and place in the fridge for 30 mins to rest.
Meanwhile, combine cabbage, carrot, pine nuts, mayonnaise and mustard in a large bowl. Season.
Heat a braai or chargrill on high. Cook patties for 3 mins each side or until cooked through. Top with blue cheese. Cook for 1 min or until cheese starts to melt. Transfer to a plate. Add the apple to the grill and cook for 1 min each side or until lightly charred.
Cook the cut side of the rolls on grill for 1 min or until lightly toasted. Place on serving plates. Top with coleslaw, apple and patties. Sandwich with roll tops and serve immediately.