Burger patties:
1 small free-range egg, lightly beaten
¼ cup panko breadcrumbs
2 cloves garlic, crushed
2 tsp La Chinata sweet smoked paprika
3 Tbsp finely chopped Italian parsley
800g quality beef mince
Sal de Añana Provençal herb salt
Freshly ground black pepper

To cook and assemble:
Extra virgin olive oil (EVO)
4 burger buns, halved, toasted
100g Evansdale Tania smoked brie, thinly sliced
Fresh lettuce leaves
3-4 small tomatoes, sliced
1/3 cup Sabato aioli mixed with 1 tsp La Chinata sweet smoked paprika
Sabato Julie Le Clerc Moroccan Chutney

In a large bowl, stir the egg, breadcrumbs, garlic and paprika together then add the mince and season generously with salt and pepper. Mix well to fully combine. Use damp hands to shape the mixture into 4 even-sized patties – make these slightly larger than the buns, as they will shrink on cooking. Chill until ready to cook but remove from the fridge 30 minutes before cooking to bring to room temperature.

Heat a little oil in a large frying pan set over a medium heat and cook the patties for 3-4 minutes on each side, or until cooked to your liking.

Preheat the grill to its highest setting. Place the bottom half of the burger buns on a baking tray and top each one with some Gouda. Grill until melted.

To assemble, layer up the cheesy burger bun bases with lettuce, tomato, a patty, some paprika aioli, Moroccan chutney and the bun top.

Recipe by Julie Le Clerc

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