First make the slaw by cutting the hard core from the cabbage, then slicing very finely using a sharp knife. Thinly slice the spring onions and grate the carrot. Put the cabbage into a serving bowl, and use your hands to knead and squeeze the cabbage for about a minute - this breaks down the structure a little and makes it easier to eat.

Toss the cabbage together with the spring onion, carrot and the leaves of the coriander, whisk together the rice wine vinegar, oil, sugar, salt and a few grinds of black pepper. Pour over the slaw, toss to combine and chill in the refrigerator until ready to eat.

To make the patties, mix all burger ingredients together in a large mixing bowl. Use your hands to squeeze the mixture together, until it feels smooth and a bit sticky. This will stop the patties from falling apart when cooked.

Divide into 4 equal pieces, roll into balls, then flatten out using your hands.

Heat a lightly oiled grill pan or barbecue grill to medium-high. Toast the burger buns on the grill pan and set aside. Fry the bacon in the pan until crisp, then push to the side to keep warm. Cook the burger patties for 4 minutes on each side, only turning them when the 4 minutes are up. In the last 2 minutes of cooking time, place a slice of cheese on each of the patties.

Meanwhile, prepare the toppings as desired. When the patties are cooked, transfer them to the toasted buns with your choice of toppings, secure with a wooden kebab stick and serve with the slaw on the side.