Recipe Inspiration

Ingredients...

900g Beef mince

20g Essential Cuisine Street Food Chef American BBQ Style Seasoning

10 Pretzel burger rolls

100g Christmas leftover cheese (brie & cheddar works best)

100g Brussel sprouts

75g Carrot

75g Red cabbage

75g Onion

100ml Rich Sauces Real Mayonnaise

Olive Oil (small amount)

Chilli & Cranberry Jam  

100g Essential Cuisine Street Food Chef Korea Town Style Ketchup

600g Tomatoes

50g Cranberry sauce

2 Limes (Juice and grated peel)

30g Fresh ginger (grated)

125ml Rice vinegar

200g Granulated sugar

Method...

(Step 1-3 can be done the day before)

1. Make the chilli & cranberry jam by blending the tomatoes in a jug with a stick blender. Add all the remaining ingredients except the sugar and mix. Pour the ingredients into a suitable sauce pan and add in the sugar, bring to a gentle simmer and cook for 30 minutes. Cool down and add to a storage jar.  

2. Make the beef patties by mixing the beef mince and Street Food Chef American BBQ Style Seasoning together in a mixer and make into 90g balls.

3. Make the slaw by shredding the Brussel sprouts, Carrot, Onion, Red Cabbage and mix with the Rich Sauces Real Mayonnaise.

4. Pre heat a large grill pan add a little oil and place the burgers and push with a burger press, cook on both sides for 3 minutes and top with the jam and left over cheese. Leave in the pan until the cheese has melted. Build the burger by toasting the bun gently in a clean pan or under a grill for about 1-2 minuets. Add the slaw to the bottom bun and top with the loaded burger.