Charcoal Brioche Burger with pickled red onion aubergine and gorgonzola
– Cathedral Cellar Cabernet Sauvignon
Humanities obsession with hamburgers stretches over a vast period of time and has its origins in Europe when the first piece of roasted meat and melted cheese made its way onto a piece of bread in Germany in the city of Hamburg. Ever since I was a child I was fascinated by the magic of this delicious treat. My mom has been preparing hamburgers for years and I have adapted her recipe for this special edition – we serve ours layered with roasted aubergine, mushrooms, pickled red onion and gorgonzola cheese. The essence is still there and although she might raise and eyebrow to my invention I’m sure she will approve.
Charcoal Brioche Burger with pickled red onion aubergine and gorgonzola
– Cathedral Cellar Cabernet Sauvignon
Humanities obsession with hamburgers stretches over a vast period of time and has its origins in Europe when the first piece of roasted meat and melted cheese made its way onto a piece of bread in Germany in the city of Hamburg. Ever since I was a child I was fascinated by the magic of this delicious treat. My mom has been preparing hamburgers for years and I have adapted her recipe for this special edition – we serve ours layered with roasted aubergine, mushrooms, pickled red onion and gorgonzola cheese. The essence is still there and although she might raise and eyebrow to my invention I’m sure she will approve.
Charcoal Brioche Burger
Serves 4 – 6
Prep time: 30 min
Cooking time:12 min
Charcoal Brioche Burger
Serves 4 – 6
Prep time: 30 min
Cooking time:12 min
INGREDIENTS :
- 500 g of beef mince
- 1 red onion finely chopped
- 15 ml of roasted crushed coriander
- 4 cloves of grated garlic
- Handful of chopped fresh parsley
- 20 g of tomato paste
- 1 finely grated carrot
- 1 egg
- 50 g of panco bread crumbs
METHOD:
- Place all the ingredients into a mixing bowl and mix until well combined – divide into 8 balls and press into burger patty round shapes.
- Place onto a greased surface and refrigerate for at least 2 hours – this will help the flavours to develop, ingredients to combine and will also get rid of some moisture.
- Rub the patties with oil and prepare over medium hot coals on the fire, pan fry on the stove or bake in a hot 200 degree oven until medium.
- Serve the burger on a fresh charcoal bun with chopped red cabbage prepared with a dash of vinegar and sugar, roasted aubergine, pickled red onion and loads of gorgonzola cheese and truffle flavoured French fries.
- Serve with some chilled Cathedral Cellar Cabernet.
INGREDIENTS :
- 500 g of beef mince
- 1 red onion finely chopped
- 15 ml of roasted crushed coriander
- 4 cloves of grated garlic
- Handful of chopped fresh parsley
- 20 g of tomato paste
- 1 finely grated carrot
- 1 egg
- 50 g of panco bread crumbs
METHOD:
- Place all the ingredients into a mixing bowl and mix until well combined – divide into 8 balls and press into burger patty round shapes.
- Place onto a greased surface and refrigerate for at least 2 hours – this will help the flavours to develop, ingredients to combine and will also get rid of some moisture.
- Rub the patties with oil and prepare over medium hot coals on the fire, pan fry on the stove or bake in a hot 200 degree oven until medium.
- Serve the burger on a fresh charcoal bun with chopped red cabbage prepared with a dash of vinegar and sugar, roasted aubergine, pickled red onion and loads of gorgonzola cheese and truffle flavoured French fries.
- Serve with some chilled Cathedral Cellar Cabernet.