To celebrate 200 years of Oktoberfest, Gilligan Meats have compiled this delicious burger recipe for the perfect party feast.
For the burger:
- 800 g lean pork mince
- 2 tsp mint jelly
- cracked black pepper
For the pickled cucumber:
- 0.5 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)
- 0.5 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)
For the Burger:
- Combine all ingredients in a mixing bowl.
- Using your hands shape into good sized patties.
- Cook on the grill turning once to ensure the burger is cooked through before serving.
For the Pickled Cucumber:
- Place the vinegar in a saucepan.
- 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.
- Remove from the heat and allow to cool down.
For the Red Cabbage:
- In a large saucepan add a drizzle of olive oil and sweat off your cabbage, apple and onion for 10 minutes.
- Add the sultanas, orange zest and juice and cook for a further 2 minutes.
- Add the vinegar and allow reducing by 1/3, adding the brown sugar and cooking the cabbage until the liquid begins to thicken.
- Remove from the heat.
For the Low-Fat Burger Dip:
- 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.
- To Serve:
- Serve the burgers with the pickled cucumber, sweet red cabbage, Gouda cheese and Gilligan Meats' own low fat burger dip on toasted wholegrain buns.
Recipe courtesy of Gilligan Meats.