Burger with the Lot
Author: Nadia Felsch
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
- To make the mayonnaise, place yolk, mustard, garlic and vinegar in a small food processor and process until smooth
- With the motor running, slowly add the oil until mayonnaise thickens
- Season with salt and pepper to taste
- Reserve half, cover and refrigerate until ready to serve
- Store remaining half in an airtight container in the fridge for 2 days
- For the patties, remove leaves from herb stalks and finely chop
- Add all patty ingredients to a large mixing bowl and season well
- Combine well, roll into 4 evenly sized balls and softly flatten into patties
- Place large pan on medium-high heat and add oil
- Once hot, add patties and cook for several minutes until ¾ through one side (or to your liking)
- Flip and cook through
- Whilst cooking, cut bread rolls open and spread with avocado
- Top with leaves, tomato, onion and season to taste
- Once patties are cooked, divide cheese atop the patties to melt
- 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.
And for an Aussie spin, add some beetroot.
TOP TIP - the patties can be made in bulk and frozen for use in other meals.
