Step 1 Put corn in a small heatproof dish; cover and microwave on high for 2 minutes. Leave corn to cool, then slice off kernels with a sharp knife. Put kernels in a large bowl with pork mince, garlic and half the coriander; season with cracked black pepper and mix by hand to combine well. Wet hands and shape mixture into 4 patties (about 9cm diameter); refrigerate to chill for 20 minutes.
Step 2 Meanwhile, combine remaining coriander with carrots, chilli, bean sprouts and sweet chilli sauce in a salad bowl; place in fridge.
Step 3 Preheat oven to 200°C. Line a large baking tray with a sheet of baking paper. Place sweet potato wedges on tray in a single layer; spray with olive oil. Roast wedges, turning once, for 30–35 minutes, or until tender and golden.
Step 4 Place a large non-stick frying pan over medium heat. Spray mushrooms with olive oil and cook for 2–3 minutes per side, or until just tender. Transfer cooked mushrooms to a plate and cover loosely with foil to keep warm.
Step 5 Heat olive oil in the same frying pan. Add chilled pork patties and cook for 5–6 minutes per side, or until golden brown and cooked through. Transfer burgers to a plate lined with paper towel.
Step 6 Top each mushroom with carrot salad and a pork burger; garnish with extra coriander leaves and serve with sweet potato wedges.