Chef’s Pili-Pili Ultimate Rumba BBQ Chilli Beef Burger
Ingredients
Burgers
- 250g Quality Mark beef mince
- 4 slices smoked cheddar
- 2 brioche burger buns halved and toasted
- 4 gherkins sliced
- 1 Tbsp BBQ Rumba chilli sauce
Caramelised red onions
- 2 red onions thinly sliced
- 1 Tbsp dark brown sugar knob of butter
Slaw
- 1 Tbsp mayonnaise
- ½ Tbsp Rumba BBQ chilli sauce
- ½ white cabbage grated finely
- ½ cup spring onion finely sliced, green parts only
Method
To Caramelise 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.)
To Make Slaw
Place the mayonnaise, and Rumba BBQ chilli sauce in a large bowl, with a pinch of salt and pepper. Mix well, then add the grated cabbage and spring onions, and mix through until fully coated.
For the Patties
Place the mince in a large bowl. Season, mix well and divide into two evenly shaped patties.2Preheat the barbecue to a high heat. Cook the patties on one side for 2-3 minutes, then flip and place 2 slices of smoked 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 BBQ chilli sauce and sliced gherkins and a good dollop of the caramelised red onions. Top with the bun and serve immediately.
