Beef Burger with Dill Sauce, Pickles & Cheese
Cooking Time: 10 mins
Prep Time: 10 mins
Ingredients
60g Cucumbers
30ml white wine vinegar
35ml water
1 tsp sugar
Pinch salt
¼ tsp mustard seeds
¼ tsp coriander seeds
¼ tsp black peppercorns
150g minced beef
1 slice American-style cheese
½ tbsp mayonnaise
1 tsp ketchup ½ shallots,
diced 1 pinch cayenne pepper
1 pinch smoked paprika
½ tsp apple cider vinegar
1 tsp chopped dill
1 burger bun
Lettuce leaves to garnish
Method
Start by making the pickles. Salt the baby cucumbers overnight to draw out excess liquid, do this by rubbing the salt on them and leaving in a bowl in the fridge. Wash off the excess salt and thinly slice the pickling cucumbers and place them in a bowl. In a pot, mix together the white vinegar, water, salt, sugar, mustard seeds, coriander seeds and black peppercorns and bring to a boil then take off the heat. Pour this mixture over the cucumbers and stir to combine. Cover the bowl and refrigerate for at least 1 hour. Preheat a grill or grill pan to medium-high heat. Shape the beef into a patty. Season the patty with salt. Grill the burgers for four minutes per side, or until cooked to your desired level of doneness. During the last minute of cooking, place a slice of cheese on the patty to melt. While the burger is cooking, make the dill burger sauce. In a small bowl, combine the mayonnaise, ketchup, shallot, cayenne, paprika, apple cider vinegar and chopped fresh dill. Mix altogether and set aside. Toast the burger bun on the grill. To assemble the burger, spread the dill burger sauce on the bottom bun, add the lettuce and then add a burger patty with melted cheese on top, then top with some of the home-made pickles. Cover with the top bun and serve immediately.
Gochujang Glazed Grilled Chicken Burger with Tarragon Aioli & Sweet Pickled Red Onions
Cooking Time: 12 mins
Prep Time: 10 mins
Ingredients
1 small red onion, thinly sliced
25ml apple cider vinegar
25ml water
1 tsp sugar
Pinch salt
1 tsp gochujang paste
1 tsp soy sauce
1 tsp honey
1 tsp rice wine vinegar
1 tsp sesame oil
125g boneless chicken breast
Salt and pepper
35g mayonnaise
½ garlic clove, minced
1 tsp chopped tarragon
1 tsp lemon juice
1 burger bun
Lettuce leaves
Method
Start by making the sweet pickled red onions. In a small saucepan, combine the apple cider vinegar, water, sugar and salt. Bring to a boil, stirring until the sugar dissolves. Remove from heat and let cool slightly. Place the sliced red onions in a jar or container and pour the pickling liquid over them. Cover and refrigerate for at least 30 minutes. Preheat a grill or grill pan to medium-high heat. In a small bowl, whisk together the gochujang paste, soy sauce, honey, rice vinegar, sesame oil, salt and pepper. Pound the chicken breasts with a meat mallet to an even thickness. Brush both sides of the chicken with the gochujang mixture. Grill the chicken for five minutes per side, or until cooked through. During the last minute of cooking, brush the chicken with more of the gochujang mixture. While the chicken is cooking, make the tarragon aioli. In a small bowl, mix together the mayonnaise, minced garlic, chopped fresh tarragon, lemon juice, salt and pepper. Toast the burger bun on the grill. To assemble the burger, spread the tarragon aioli on the bottom bun, add some lettuce leaves, put a chicken breast on top, then finish with some sweet pickled red onions and the top bun