Crispy Rice Paper Burger Spirals

In a bowl, mix the beef mince with Murray River Salt, onion powder, garlic powder, and black pepper until well combined.

Heat a pan over medium-high heat and cook the seasoned mince until almost fully cooked. Remove from heat and allow to cool slightly.

Whisk an egg to make an egg wash. Dip 2–3 rice papers into the egg wash on both sides, slightly overlapping them, and lay them flat on a board or clean surface.

Spoon a line of the cooked mince down the centre of the rice papers. Sprinkle generously with diced onion, grated cheese, and diced pickles. Fold the sides of the rice paper inwards to enclose the filling, then roll tightly into a spiral shape.

Place the spiral onto a sheet of baking paper.Sprinkle sesame seeds on top. Air fry at 200°C for about 15 minutes or until golden brown and crispy.

While the spiral is cooking, mix mayonnaise, tomato sauce, mustard, diced pickles, and pickle juice in a small bowl until well combined.

Once cooked, remove the burger spiral from the air fryer, slice into pieces, and serve warm with the burger sauce for dipping.