Step 1

Line a baking tray with non-stick baking paper. Place pork mince, sage, grated parmesan, salt and cracked black pepper, breadcrumbs and beaten egg in a large bowl and mix until well combined. Divide the mince mixture into 6 portions and shape each portion into a flat patty. Place patties on the prepared tray and refrigerate for 15 minutes. Heat a non-stick frying pan over medium heat. Cook the patties for 3-4 minutes each side or until cooked through.

Step 2

Split bread rolls and lightly toast, then spread with whole egg mayonnaise. Place the bases of the rolls on serving plates. Top with the patties and baby spinach leaves. Top with the remaining rolls to serve. Serve with lemon wedges and whole egg mayonnaise.