2.Combine pork in large bowl with onion, coriander, breadcrumbs, egg and chilli, shape mixture into four patties.
3.Cook patties on heated oiled grill plate until cooked through.
4.Meanwhile, make caramelised capsicum salsa. Cook capsicum and onion on heated oiled flat plate until onion softens. Add sauce, cook, turning gently, about 2 minutes or until mixture caramelises.
5.Split buns in half, toast buns, cut-side up, under grill. Spread mayonnaise on bases, sandwich mizuna, patties, salsa and shallots between bun halves.
We used a good-quality egg mayonnaise and ready-made fried shallots in assembling this burger. The shallots, available packaged in most Asian food stores, will keep for months if stored tightly sealed.Note