Mad Butcher's Butcher Est. 1971

+09 521 0903

Ultimate Kiwiburger

INGREDIENTS

- 600g-800g Premium Beef Mince
- 1 onion
- very finely chopped
- 1 clove garlic
- crushed
- 1 free-range egg
- lightly beaten
- 1 slice wholemeal toast bread
- torn into small pieces
- soaked in 2 tablespoons milk
- ½ cup feta
- crumbled
- ½ cup mint leaves
- finely chopped
- 1 tablespoon rosemary leaves
- finely chopped
- 1 tablespoon tomato paste
- 1 tablespoon extra virgin olive oil
- Zest of 1 lemon
- 1/2 teaspoon salt
- To Serve:
- 5-6 burger buns
- halved (I like ciabatta buns)
- Tomato relish or sauce
- Lettuce leaves
- Tinned beetroot
- 1 red onion
- very finely sliced
- Fried eggs
- Ripe tomatoes
- sliced
- 3/4 cup aioli or mayonnaise
- mixed with ½ cup finely chopped basil and a squeeze of lemon juice
Serves :
Cooking time:

METHOD

Patties

Preheat the oven grill to high.

Place all the patty ingredients in a bowl, add pepper and mix it all up using your clean hands. Shape into 4-6 patties, cover and refrigerate for 15 minutes.

Preheat a BBQ or frying pan to a medium heat. Brush the patties with a little oil and cook for a few minutes until crunchy and brown on one side. Turn the patties over, reduce the heat to medium low and cook for another 8-10 minutes until cooked through.

Before serving, I like to halve the buns, spread with butter and pop under the grill to get a very slight crunch (you can add some sliced cheese to make them extra delicious if you like!)

Everyone can assemble their own burgers with the fillings – and don’t forget to give the burger a good press down with your palm before you attempt to eat it, unless you have the world’s largest mouth hole!

Recipe from chelseawinter.co.nz 

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