Beef Burger with Cabbage Slaw and Monkeygland Sauce


Preparation Time: 25min
Cooking Time: 20min

Ingredients:
For the Cabbage Slaw:
  • 2 Large Egg Yolks
  • 1 Clove of Garlic, Freshly Chopped
  • 2 tsp Dijon Mustard
  • 190ml Sunflower Oil
  • 2 tbsp Lemon Juice
  • Sea Salt and Freshly Ground Black Pepper
  • 1 Small Red Cabbage, Shredded
  • 2 tbsp Fresh Coriander, Chopped
For the Monkeygland Sauce:
  • 2 tbsp Sunflower Oil
  • 1 Onion, Chopped
  • 2 Cloves of Garlic, Chopped
  • 1 Red Chili, Chopped
  • 125ml Worcester Sauce
  • 250ml Mrs Ball's Original Chutney
  • 2 Ripe Tomatoes, Chopped
  • 2 tsp Tomato Paste
  • 3 tbsp White Vinegar
  • 4 tbsp Brown Sugar
Method:

To Cook the Patties:
Heat a griddle pan over a high heat and turn the oven to 180°C.
Brush patties with sunflower oil and cook in heated griddle pan for 1 min, turn over and cook other side for another 1 minute.
Finish off the cooking of the patties in the heated oven for another 3 minutes, make sure to not over cook them.

To Make the Red Cabbage Slaw:
Place egg yolks, garlic, and Dijon mustard in a mixing bowl and whisk while slowly pouring the oil into the mixture, make sure to use a slow and steady stream.
Whisk until the oil-and-yolk mixture has increased in volume and is pale in colour.
Add lemon juice and season to taste.
Add the shredded cabbage and coriander and combine.

To Make the Monkeygland Sauce:
Heat the sunflower oil in a pan over medium heat.
Fry the onion, garlic and chili until the onion is brown.
Add Worcester Sauce, chutney, tomatoes, tomato paste, vinegar and brown sugar to the cooked onions and combine.
Allow the sauce to thicken, stirring occasionally to prevent the sauce from sticking to the pan.
Once the sauce has reduced to a sticky, jam-like consistency, remove it from the heat.

To Assemble the Burgers:
Place Cos Lettuce on the bottom half of each bun, followed by a burger patty, red cabbage slaw and Monkeygland sauce.
Finish with the top of the burger bun.

Credit:
Abigail Donnelly, TASTE Magazine

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