Cathedral Cellar Cabernet Charcoal Burger with Pickled Red Onion and Gorgonzola

Served with layers of roasted aubergine, mushrooms, pickled red onion and gorgonzola cheese.

Humanities obsession with hamburgers stretches over a vast period of time and has its origins in Europe when the first piece of roasted meat and melted cheese made its way onto a piece of bread in Germany in the city of Hamburg.

Serves: 4 – 6
Prep Time: 30 min
Cooking Time: 12 min
Easy to prepare
Can be prepped in advance

Ingredients:

• 500 g of beef mince
• 1 red onion finely chopped
• 15 ml of roasted crushed coriander
• 4 cloves of grated garlic
• Handful of chopped fresh parsley
• 20 g of tomato paste
• 1 finely grated carrot
• 1 egg
• 50 g of panco bread crumbs

Method:

• Place all the ingredients into a mixing bowl and mix until well combined – divide into 8
balls and press into burger patty round shapes.
• Place onto a greased surface and refrigerate for at least 2 hours – this will help the
flavours to develop, ingredients to combine and will also get rid of some moisture
• Rub the patties with oil and prepare over medium hot coals on the fire, pan fry on the
stove or bake in a hot 200 degree oven until medium
• Serve the burger on a fresh charcoal bun with chopped red cabbage prepared with a
dash of vinegar and sugar, roasted aubergine, pickled red onion and loads of
gorgonzola cheese and truffle flavoured French fries
• Serve with some chilled Cathedral Cellar Cabernet Sauvignon

Notes and tips:

• Chilling the burger patties after preparing them enhances the flavour and makes them
easier to cook
• You successfully grill them on the open fire on a well greased grid – medium to hot coals
which adds loads of flavour.

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