Paulaner Oktoberfest Burger

Created by Gilligan Meats for Paulaner to celebrate 200 years of Oktoberfest.

Ingredients


  • for the burger:
  • 800 g lean pork mince
  • 2 tsp mint jelly
  • cracked black pepper
  • for the pickled cucumber:
  • 0.50 a cucumber sliced half 0.5cm in thickness
  • 5 cloves
  • 1 tblsp turmeric
  • 200 ml white vinegar
  • for the red cabbage:
  • 0.25 head purple cabbage (finely sliced)
  • 1 small red eating apple (diced into cubes)
  • 0.50 small onion, finely diced
  • 1/3 cup of sultanas
  • juice of 1 orange and zest
  • 50 ml table vinegar
  • 50 g brown sugar
  • pinch nutmeg
  • for the low-fat burger dip:
  • 150 ml low-fat natural yoghurt
  • 1 tblsp wholegrain mustard
  • 1 tsp honey and flat leaf parsley (finely chopped)

Method

  1. For the Burger:
  2. Combine all ingredients in a mixing bowl.
  3. Using your hands shape into good sized patties.
  4. Cook on the grill turning once to ensure the burger is cooked through before serving.
  5. For the Pickled Cucumber:
  6. Place the vinegar in a saucepan.
  7. Add the turmeric and cloves to the saucepan and give it a good mix using either a whisk or a fork. Bring to the boil and add the cucumber and boil for 2-3 minutes.
  8. Remove from the heat and allow to cool down.
  9. For the Red Cabbage:
  10. In a large saucepan add a drizzle of olive oil and sweat off your cabbage, apple and onion for 10 minutes.
  11. Add the sultanas, orange zest and juice and cook for a further 2 minutes.
  12. Add the vinegar and allow reducing by 1/3, adding the brown sugar and cooking the cabbage until the liquid begins to thicken.
  13. Remove from the heat.
  14. For the Low-Fat Burger Dip:
  15. Mix all the ingredients together in a container and leave in the fridge to serve as an alternative to full fat mayonnaise on your burger bap.
  16. To Serve:
  17. Serve the burgers with the pickled cucumber, sweet red cabbage, Gouda cheese and Gilligan Meats' own low fat burger dip on toasted wholegrain buns.




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