Hamburgers with Honey Mustard Coleslaw
Photography by Nick Tresidder.
Take your hamburgers to the next level with these delicious patties topped with a honey mustard coleslaw. Add all your favourite extras to make these hamburgers your own.
Serves: 6
INGREDIENTS
800 grams good beef mince, not low fat
4 egg yolks
1⁄4 cup steak sauce
2 cloves garlic, crushed
1 teaspoon salt
30 grams butter, at room temperature
1 clove garlic, crushed
1 tablespoon flat leaf parsley
sea salt and freshly ground pepper
toasted baps for serving
Honey Mustard Coleslaw
1⁄2 small green cabbage
1⁄2 small red cabbage
1 cup good quality mayonnaise
2 tablespoons honey mustard
1 cup sour cream
3-4 tablespoons cider vinegar
1 teaspoon toasted caraway seeds
2 vine ripened tomatoes, sliced
METHOD
Hamburgers: Combine the mince, egg yolks, steak sauce, garlic and salt in a large bowl. Divide into 6 portions. Combine the butter, garlic and the flat leaf parsley. Season. Take each hamburger and flatten out in the palm of your hand. Place a teaspoonful of the butter in the centre and fold the mince over to totally enclose and form into a pattie. Refrigerate until ready to cook.
Coleslaw: Slice the cabbages as finely as possible. Mix together the mayonnaise, honey mustard, sour cream, cider vinegar and caraway seeds in a large bowl and season with salt and freshly ground pepper. Add the cabbage and toss together. Refrigerate until ready to use.
Preheat a ridged grill or barbecue.
Lightly brush the hamburgers with oil and cook on both sides until the patties are cooked through but not dry.
To serve: Butter the toasted baps and layer up the patties with a couple of slices of tomato and the coleslaw.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.