Add the ginger, garlic, onion and shallot and chilli to a food processor and process until finely chopped.
Transfer the processed onion mixture to a large bowl.
Add the mince, egg, bread crumbs, Chinese 5 spice, Ketchup Manis and salt and pepper to the onion mixture.
Combine all the burger ingredients by hand until fully incorporated.
Form the mince into 10 balls of equal size. Flatten them out onto a tray. I use a large cookie cutter the size of my bun as a size guide.
Refrigerate or freeze until you are ready to cook the burgers
Fry the burgers in oil. Once the burgers are cooked on both sides serve on the brioche bun with the coleslaw and some smokey BBQ Sauce.