Olive Magazine
Burgers and slaw

Burgers and slaw

Published: June 17, 2015 at 4:17 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

Victoria Moore's recipe for burgers and slaw is super-simple and ready in under 30 minutes. The focus is on the quality of the beef, using a 20% fat mince to create a meltingly soft burger so good you can keep the rest simple

Nutrition:
NutrientUnit
kcal771
fat43.1g
saturates17g
carbs50.3g
fibre6g
protein42.4g
salt2.2g
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Ingredients

  • 500g good butcher’s beef mince, about 15-20% fat
  • 4 burger buns, toasted
  • 100g good cheddar, sliced
  • to serve ketchup or mayo

For the slaw

  • ¼ small white cabbage
  • ¼ small red cabbage
  • 2 large carrots, peeled
  • 3 tbsp mayonnaise
  • 3 tbsp natural yogurt
  • ½ tsp Dijon mustard

Method

  • STEP 1

    Mix the mince with some seasoning and leave to come to room temperature while you make the slaw. Slice both cabbages finely and put in a bowl. Grate the carrot coarsely and add to the cabbage. In a separate bowl, mix the mayonnaise, yogurt and mustard, season to taste, then stir into the cabbage mixture. Divide the mince into four, roll into balls and then squash into patties. Heat a heavy-based frying pan, and dry-fry the burgers for about 4 minutes on one side, flip, then cook for another 3 minutes, or longer if you prefer. Top with the sliced cheddar, grill until the cheese melts, then assemble the burgers in buns with tomato ketchup or mayonnaise if you like, and a dish of coleslaw.

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