The last week has boasted the highest temperatures this year so far, with headlines boasting that the U.K is set to be hotter than Greece, and with the June solstice just around the corner we’re starting to feel a little bit summery. Of course, in true eager-British style, this must mean that this weekend it’s time to get the BBQ out! So, if you’re feeling adventurous and want to make your first barbecue of the season go down a treat, start as you mean to go on and don’t overdo it with burnt, boring bangers. Instead, try out this recipe for a flavoursome twist on the traditional beef-burger with a fresh, interesting take on ‘slaw that suits al-fresco dining down to a tee.
Deliciously juicy and complimented with a smooth tangy aioli, these fennel slaw topped garlic and peppercorn burgers are sure to go down a treat. Now you just need to decide who’s on grill duty!
You will need…
1 roasted green chili pepper, skinned and deseeded
2/3 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 lime, juiced
1/2 fennel bulb, shaved
2 tablespoons capers
1 tablespoon minced fennel fronds
3 tablespoons white wine vinegar
1/2 teaspoon light brown sugar
1/4 teaspoon salt
1/2 packet peppercorn and garlic marinade/spice mix (or you can make your own)
1/3 cup water
1 lb. ground beef
4 buns, split and lightly toasted
4 slices of cheddar cheese
1. For aioli: Place all aioli ingredients into a food processor and puree until smooth. Set aside until ready to use.
2. For slaw: Place all slaw ingredients into a mixing bowl and toss together until well combined. Cover and refrigerate for 30 minutes.
3. For burgers: In a small bowl combine Peppercorn and Garlic mix and water and whisk together until well combined.
Pour mixture into another mixing bowl with ground beef and mix together until fully combined.
Divide mixture into four equal patties, about 1/2 inch thick.
Light up your grill or heat a grill pan over medium-high heat and lightly grease the surface.
Add patties and sear on each side for 3 to 5 minutes, depending on desired done-ness!
Top patties with cheese slices, lower heat to medium-low and cover for 1 minute or until cheese has slightly melted.
Remove from the grill, onto a cutting board and allow them to rest for 3 to 4 minutes.
10. To assemble: Spread aioli generously onto each toasted area of each bun. Top each bottom bun with a beef burger. Top each burger with a handful of slaw followed by the top buns. Serve and enjoy!