100% Kiwi beef meets the fresh tang of Pacific Island fruit in these juicy homemade beef burgers.
What you need
900g beef mince
Salt and pepper, to taste
300g Mainland Egmont Cheese, sliced
Olive oil for frying
1 cup Anchor Protein+ Greek Style Unsweetened Yoghurt
1/2 cup good quality mayonnaise
Juice of 1 lemon
1/2 a fresh pineapple, cut into small cubes
1 ripe mango, sliced thinly
1/2 red cabbage, shredded finely
3 spring onions, sliced
1/4 cup roughly chopped coriander
1/2 cup tomato sauce
6 brioche or ciabatta buns
Here's how it's done
Heat oven to 200OC. Season the beef with salt and pepper and form into six hamburger patties. Using your thumb, make a dimple into the middle of each burger.
Splash oil in a cast-iron pan over medium heat. Place in the pan, dimple side down, and cook for three minutes. Turn, add the cheese and place in the oven for another five minutes, until the cheese melts.
For the slaw, combine the yoghurt, mayonnaise and lemon juice. Keep a third aside. Combine all of the slaw ingredients in a large bowl and add the dressing to coat.
With the remaining yoghurt mix, add the tomato sauce to create ‘thousand island’ dressing.
To assemble, warm buns in the oven or on the BBQ for a minute, then add dressing to the base. Top with cheesy patties, then slaw.
Indenting the top of each patty with your thumb allows for the juices to escape then reabsorb. Juicy!