Juicy Beef Burger recipe, topped with Aioli, Crispy Lettuce, Tomato and Red Onion. Served with a Tangy Slaw on the side
600g beef mince
2 heads lettuce – remove leaves
2 tomatoes – slice
80g cheddar – slice
1 red onion – slice
1 chilli – deseed & chop finely
1 clove garlic – peel, grate & chop finely
6 tbsp mayonnaise
4 burger buns – cut in half
1 tsp white wine vinegar
4 tsp olive oil (from your pantry – for the dressing)
¼ white cabbage – slice thinly
5g basil – tear leaves
2 tsp Dijon mustard
4 tbsp sunflower seeds
olive oil (from your pantry)
salt & black pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 180°C. Prepare all ingredients as indicated above.
Buns: Place the burger buns in the oven and bake for 10-15 minutes until crusty.
Lemon: Using the fine side of the grater, grate the skin of the lemon to create zest. Then cut in half and juice.
Seeds: Place a small pan on high heat and dry toast the sunflower seeds until lightly browned – about a minute. Toss often to make sure they don’t burn. Remove from stove and set aside.
Patties: Shape the mince into patties – one per person. Drizzle a little olive oil into a large frying pan and place on medium-high heat. When the pan is hot, add the patties and cook for 4-6 minutes on one side. Turn the patties over and cook for another 2 minutes. Then divide the cheddar between the patties and top each patty with a portion of cheddar. Cover the pan with a lid or tin foil and let it cook until the cheese melts and the patty cooks through – about 4-6 minutes.
Dressing: Whisk together the Dijon mustard and white wine vinegar, then slowly add of the olive oil (see quantity above). Season with salt and pepper to taste.
Aioli: Mix the mayonnaise, chilli, garlic, lemon zest and lemon juice.
Slaw: Mix the cabbage, basil and sunflower seeds. Dress with the mustard and vinegar dressing.
Buns: Wipe the pan you used to cook the burgers, cut the buns in half and toast lightly in the pan – about 30 seconds.
Serve the burger patty on the toasted bun topped with the aioli, lettuce, tomato and red onion. Serve the slaw on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.