A perfectly seasoned beef patty, layered with three different cheeses, creamy mustard mayo, slices of tomato and salad leaves encased in a soft brioche or burger bun. Pairs with a glass of Allesverloren Cabernet Sauvignon or Allesverloren Tinta Barocca.
Makes 4
PATTIES
50g grated gruyere, 50g grated mature white cheddar, 50g cremezola, 800g high fat mince, 2 Tbsp chopped fresh parsley, 3 Tbsp breadcrumbs, 1 Tbsp mustard, Salt and freshly milled pepper, 1/4 cup of your favourite smokey barbecue sauce
TO SERVE
4 buns of your choice (or brioche)
8 slices ripe tomato
1 cup baby salad leaves
1/4 cup creamy mustard mayonnaise
Chips or salad of your liking
METHOD
To make the patties, mix all the cheeses together and divide into 4 equal quantities. Mix the mince, parsley, breadcrumbs, seasoning, and mustard, and divide into 4 equal pieces.
Divide each quarter of mince mixture into 2 equal pieces and flatten them into patties. Add the cheese to the centre of one pattie, pop the other one on top, and squeeze the ends together sealing the edges well.
Braai the patties or cook them on a griddle pan or normal non-stick pan. If cooking in a pan, heat the pan until hot, add the patties, and leave to cook for about 5 minutes on the one side before turning and cooking on the other side. There should be enough fat in the patties to stop the meat from sticking. Cook until the patties are done to your liking. Brush with your favourite BBQ sauce. Toast the rolls in a pan too and assemble the burgers with the tomato, salad leaves, sauce, and patties.
Enjoy with a glass of Allesverloren Cabernet Sauvignon or Allesverloren Tinta Barocca.
Recipe and image – Allesverloren
