Put the pork, apples, breadcrumbs, scallions, garlic, ginger, thyme and cayenne pepper in a large bowl. Mix and squeeze together.
Shape the mixture into four balls, then press into flat patties about 10 cm in diameter and 1.5 cm thick. Preheat the broiler and set the shelf to the lowest position.
Place the patties on a sheet of foil on the grill tray. Grill until golden brown and cooked through, turning once.
Divide the lettuce leaves and cucumber slices among the bun bases. Place the patties on top, then spread with 1 teaspoon of the chili sauce. Cover with the bun tops and serve immediately.
Cook's tip: The pork patties can be shaped up to a day in advance and chilled until required. Remove from the refrigerator 10 minutes before you want to cook them. Raw patties can also be frozen.
Variation: Using bottled chili sauce is a quick option, but it doesn't take long to make your own. Put 1 thinly sliced red chili in a small pot with 2 teaspoons arrowroot. Slowly stir in 1⁄3 cup lime juice, 2 tablespoons rice vinegar, 1 tablespoon soft brown sugar and 2 teaspoons fish sauce, stirring to blend. Put the pan over a high heat and bring to a boil, stirring until thickened. Remove from the heat and leave to cool.
Each serving: 25 g protein, 9 g fat of which 2.5 g saturates, 58.5 g carbohydrate, 7 g fibre, 430 Calories