Combine mince, coleslaw, parsley and egg in a large bowl. Season with salt and pepper. Shape into six patties. Place in fridge for 20 minutes.

Meanwhile, to make garlic aioli, combine mayonnaise and garlic in a bowl. Season with salt and pepper.

Heat oil in a non-stick frying pan over a medium heat. Cook patties 7 minutes each side, or until cooked through. Top toasted bread rolls with radicchio leaves, patties, cucumber and a dollop of garlic aioli.