| Category: | Easy / Great value / Quick
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| Prep time: | 20 minutes, plus chilling time
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Ingredients:
400 g rump steak, finely chopped
1 shallot, finely chopped
1 clove garlic, finely chopped
100 g fresh white breadcrumbs, toasted
1 t cumin seeds, toasted and coarsely ground
1 t coriander seeds, toasted and coarsely ground
2 T Italian parsley, finely chopped
2 T fresh coriander, finely chopped
2 t sea salt
1 t freshly ground black pepper
1 free-range egg, lightly beaten
1 T olive oil
1 T butter
250 g streaky bacon, fried until crispy
4 slices aged Cheddar
Radicchio leaves, for serving
8 slices white farmhouse loaf, toasted
Aïoli, for serving (see harissa chicken burger for aïoli recipe)
Gherkins, for serving
Potato chips, for serving
For the barbecue sauce:
1 cup tomato sauce
2 T Worcester sauce
2 cloves garlic, crushed
60 g brown sugar
2 T water
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Cooking instructions:
Preheat the oven to 200°C. In a large mixing bowl, combine the steak, shallot, garlic, breadcrumbs, cumin and coriander seeds, paprika, parsley, fresh coriander, seasoning and egg. Divide the mixture into 4 equal portions and shape into large patties. Chill for 30 minutes. Heat the olive oil and butter in a frying pan over a high heat. Fry the patties for 2 minutes on both sides until well browned. Transfer to a baking tray, and finish in the oven for 2 minutes. To assemble each burger, layer some barbecue sauce, a patty, some bacon, slices of Cheddar and radicchio leaves on a slice of toasted bread. Top with a dollop of aïoli and another slice of bread. Serve with golden gherkins and potato chips. To make the barbecue sauce, place all the ingredients in a saucepan and boil over a high heat for 5 minutes, or until the mixture becomes thick and syrupy. |