700g pork or chicken sausages
Zest of 1 lemon, juice of 1⁄2 lemon
1 tbs finely chopped chives
1⁄4 cup (60ml) tomato sauce
2 tbs each kecap manis and mayonnaise
1 red onion, sliced into rings
2 tbs rice wine vinegar
Peanut or sunflower oil to brush
1 ripe avocado, flesh mashed
4 brioche (or white) bread rolls
1⁄4 Chinese cabbage (wombok), thinly sliced
1 cup Vietnamese mint leaves (or regular mint)
4 slices of tasty cheese
Preheat barbecue hotplate or frypan over high heat. Remove meat from the sausage casings. Season with pepper and combine with zest and chives. Combine with your hands.
Form into 4 patties – larger than the bread rolls as they will shrink when cooking. To make the sauce, combine the tomato sauce, kecap manis and mayonnaise.
Combine the onion with rice wine vinegar and season with salt. Set aside.
Brush the patties with oil then place on the hotplate or frypan and cook for 2 minutes a side or until charred and cooked through. Remove and rest for 3-4 minutes.
Combine the avocado and lemon juice and season. Spread onto each bread roll base. Top with the patty, sauce, cheese, pickled onion, cabbage, mint and top of the roll.