ULTIMATE RUMBA BBQ CHILLI BEEF BURGER
INGREDIENTS
Burgers
- 300g Quality Mark beef mince
- 2 slices cheddar
- 2 brioche burger buns halved and toasted
- 4 gherkins sliced
- 1 Tbsp Rumba Smokey BBQ chilli sauce
Caramelised red onions
- 2 red onions thinly sliced
- 1 Tbsp dark brown sugar knob of butter
For the Rumba slaw
- 2 tbsp red and white cabbage shredded
- 1 Tbsp carrots, shredded
- ½ tbsp spring onions, finely chopped
- ½ cup spring onion finely sliced, green parts only
- 1 tbsp Rumba lemon chilli mayonnaise (hot)
METHOD
To make Slaw
Combine all ingredients, then add Rumba lemon chilli mayonnaise to taste. Chill in the refrigerator for a minimum of 15 minutes prior to serving.
To Make Caramelised Onions
Melt the butter in a saucepan over a low heat. Add the sliced onions and sauté for 10-15 minutes until soft and translucent. Add the dark brown sugar, stir and cook for 2 minutes then set aside and keep warm. (The caramelised onions can be made ahead and reheated when required).
For the Patties
Place the mince in a large bowl. Season, mix well and divide into two evenly shaped patties. Preheat the barbecue to a high heat. Cook the patties on one side for 2-3 minutes, then flip and place 2 slices of cheddar on each patty. Cook for a further 2 minutes. Remove from heat and rest for 5 minutes
To Serve
Place some cabbage slaw on the base of each toasted bun, followed by a cheese-topped patty, a tablespoon of Rumba Smokey BBQ chilli sauce and sliced gherkins and a good dollop of the caramelised red onions. Top with the bun and serve immediately.
