Curtis Stone spices up the humble beef burger with crunchy carrots and cabbage, sweet pickled jalapenos and a punchy Japanese-style tonkatsu sauce, yum!
- 1/2 cup rice vinegar
- 1/2 cup sugar
- 2 jalapeno chillies, cut into 2mm-thick slices
- 4cm-piece fresh ginger, peeled, cut crossways into 1mm thick slices
- 2/3 cup tomato sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 2 teaspoon soy sauce
- 500g 4 Star Beef Mince
- 1/2 head mini drumhead cabbage (about 180-200g), dark outer leaves removed, very thinly sliced
- 1 small carrot, peeled, cut into thin matchstick-size strips
- 1 spring onion, thinly sliced diagonally
- 1 tablespoon canola oil
- 4 seeded bread rolls, split, toasted
- 1/4 cup mayonnaise
- In a small saucepan, combine vinegar, sugar, 1/2 cup of water and 1 teaspoon of salt. Bring to a boil. Remove from heat. Add chilli and ginger. Set aside for 20-30 mins or until cooled completely.
- Meanwhile, to make the tonkatsu sauce, combine the tomato sauce, lemon juice, Worcestershire sauce and soy sauce in a small bowl. Season with salt.
- In a medium bowl, gently mix the beef with 2 tablespoons of the tonkatsu sauce. Shape into 4 patties. Toss the cabbage, carrot, and spring onion in a medium bowl.
- Heat a large heavy frying pan over medium-high heat. Add the oil, then the patties. Cook for 3-4 mins each side or until the patties are deeply caramelised and cooked to medium-rare. Remove patties from the pan and immediately spread 1 tablespoon of the tonkatsu sauce over each.
- Spread the mayonnaise over the roll bases. Top with half the cabbage mixture, then top with the patties. Place about 6 pieces each of pickled chilli and ginger on each patty and top with more cabbage mixture. Spread more tonkatsu sauce on the roll tops and set the tops on the burgers. Serve immediately.