Recipe courtesy of Bord Bia
Irish peppercorn studded burger, tricolour slaw and sweet potato wedges
This traditional beef burger with all the trimmings is the stuff weekends are made of - definitely one for the whole family
Ingredients
- 500g Irish minced beef rump, blade or chuck steak (with at least 20% fat content)
- 1 clove of garlic crushed
- 1tbsp Tomato puree
- 2tsp Worcestershire sauce
- 1tbsp Fresh coriander chopped
- 1tbsp Black peppercorns cracked
- 4 burger buns halved
- 225g White cabbage thinly sliced
- 100g Carrots grated
- Zest of 1 lime
- Juice of 3 limes
- 2tbsp White wine vinegar
- 1tbsp Caster sugar
- 1tsp Salt
- A handful of fresh coriander
- 500g Orange fleshed sweet potatoes
- 3tbsp Olive oil
- Sea salt and freshly ground black pepper
- Salad leaves
- Caramelised onion relish or tomato chutney
Method
Step 1
Preheat the oven to 200°C/400°F/Gas Mark 6. Peel the sweet potatoes and cut into wedges then place on a baking sheet and drizzle with the olive oil. Toss until evenly coated, then season with salt and roast for about 30 minutes until cooked through and lightly golden.
Step 2
Place the minced Irish beef in a bowl with the garlic, tomato puree, Worcestershire sauce and parsley. Season with salt and pepper and mix until well combined. Divide the mixture into four and shape into patties. Put the cracked black peppercorns on plate and press into the burgers. Cover loosely with clingfilm and chill for at least 1 hour to allow the mixture to firm up.
Step 3
Preheat a non-stick frying pan over a medium heat and cook the burgers for about 4 minutes on each side for medium, or until your liking.
Step 4
Meanwhile, make the tricolour slaw. Mix the cabbage and carrot in a bowl. Add the lime zest, juice, vinegar, sugar and salt, stirring to combine. Roughly chop the coriander leaves and add to the slaw.
Step 5
Toast the burger buns and smear on the onion relish or tomato chutney, then add the salad leaves and top with the beef patties. Add a small mound of the tricolour slaw and top with the remaining burger halves. Arrange on warmed plates with the sweet potato wedges and serve immediately with the tricolour slaw.
