Burger with the Lot

Burger with the Lot | Nadia Felsch

Burger with the Lot
 
Author:
yield: 4
Ingredients
Mayonnaise
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, chopped
  • ½ tablespoon apple cider/red wine vinegar
  • ¼ cup + 2 tablespoons olive oil
  • Salt and pepper, to taste
Patties
  • 4 stalks fresh parsley
  • 4 stalks fresh mint
  • 250g premium beef mince
  • 250g premium lamb mince
  • Salt and pepper
  • 1 egg, whisked
  • 1 tablespoon olive oil
Burgers
  • 4 quality sourdough buns
  • 1 avocado, sliced
  • 1 cup mixed leaves
  • 1 fresh tomato, sliced
  • 8 thin slices red onion
  • Salt and pepper, to taste
  • 60g cheddar cheese
Instructions
  1. To make the mayonnaise, place yolk, mustard, garlic and vinegar in a small food processor and process until smooth
  2. With the motor running, slowly add the oil until mayonnaise thickens
  3. Season with salt and pepper to taste
  4. Reserve half, cover and refrigerate until ready to serve
  5. Store remaining half in an airtight container in the fridge for 2 days
  6. For the patties, remove leaves from herb stalks and finely chop
  7. Add all patty ingredients to a large mixing bowl and season well
  8. Combine well, roll into 4 evenly sized balls and softly flatten into patties
  9. Place large pan on medium-high heat and add oil
  10. Once hot, add patties and cook for several minutes until ¾ through one side (or to your liking)
  11. Flip and cook through
  12. Whilst cooking, cut bread rolls open and spread with avocado
  13. Top with leaves, tomato, onion and season to taste
  14. Once patties are cooked, divide cheese atop the patties to melt
  15. Divide between burger buns and serve immediately
Notes
Serve with your preferred bread or go bunless!
And for an Aussie spin, add some beetroot.

TOP TIP - the patties can be made in bulk and frozen for use in other meals.

Burger with the Lot | Nadia Felsch

You have Successfully Subscribed!