Features

BBQ Beef Burger & Chipotle Slaw



Ingredients


For the burger
  • 500g minced beef
  • 1 handful Tarragon
  • 1 small red onion
  • 1 tbsp. English mustard
  • 1 tbsp. ketchup
  • 1 tbsp. bbq sauce
  • 1 tsp. salt
  • 1 tsp. black pepper

For the slaw
  • 1 red onion
  • 1 red pepper
  • half Dutch white cabbage
  • 1 carrot
  • 100g of good mayonnaise
  • 1 tsp. smoked paprika
  • 1 garlic clove
  • pinch of salt
  • pinch of cayenne pepper


Method
  1. Start by placing the minced beef in a large mixing bowl. Then blitz the remaining ingredients for the burgers in a food processor and then combine with beef.
  2. Form the mixture into 4 individual burger patties, wrapping individually in Clingfilm. Chill until ready to barbeque, allowing the patties to firm up.
  3. Meanwhile prepare the chipotle slaw. Slice finely the red onion, pepper and cabbage, then peel and grate the carrot into a large mixing bowl. Mince the garlic clove finely and add to the bowl. Then add the remaining ingredients and mix well before covering and chilling until ready to serve.
  4. When ready to barbeque, make sure the grill is hot, remove burgers from cling, lightly brush either side with olive oil and cook through until juices run clear when skewered.

To Serve
To serve split a brioche bun in half, toast briefly on the grill, spread with Dijon mustard, and layer with sliced beef tomato, burger and cheese. Then add a generous spoonful of slaw on the side.


The Plough Inn, Restaurant & Pub, 15 Main Street, Lilliesleaf, Borders TD6 9JD
T: 01835 870 220, E: info@theploughinnlilliesleaf.co.uk



Published: July 2017



Return to features