Beef Burger with Peri Peri Mayo

By Warren Turnbull

Beef Burger with Peri Peri Mayo

Beef Burger with Peri Peri Mayo. New Zealand born Sydney chef Warren Turnbull shares his finger-licking Beef Burger with Peri Peri mayo recipe.

 

Serves 4

4 burger buns, toasted and warmed

4 tbsp peri peri marinade

320g beef chuck steak, minced

320g beef brisket, minced

4 slices of aged cheddar

200g ZOOSH Peri Peri Mayo

1 tbsp freshly chopped thyme (to mix into ZOOSH Peri Peri Mayo)

4 tbsp tomato salsa

¼ iceberg lettuce, finely sliced

Tomato Salsa

2 vine ripened tomatoes, chopped into 1cm dice

½ fresh chilli (seeds removed), finely chopped

¼ medium red onion, finely diced

½ lemon zest and juice

1 tbsp freshly chopped coriander

1 tbsp olive oil

1 pickle, finely chopped

Salt to taste

Peri peri marinade

200g garlic

1kg oil

10 tbsp sweet paprika

10 tbsp smoked paprika

12 tbsp coriander seeds

7 tbsp chilli flakes

10 tbsp ground coriander

7tbsp tarragon leaves

Salt

Method

  1. To make the marinade, Blitz garlic and coriander seeds with 200ml oil until it forms a paste. Add all spices and blitz whilst pouring rest of oil in a steady stream till all incorporated (this will make a thick runny paste). Then add a few good pinches of salt. (this will keep in an airtight container in the fridge up to 1 month)
  2. For the beef pattie, mix both minced meats together and form 4 x 160g patties. Spoon the peri peri marinade over the meat and place in fridge until ready to cook.
  3. For the tomato salsa, mix everything well and refrigerate until ready to use.
  4. Place patties on a hot grill and cook for about 3 to 4 mins each side (for anything more than medium cook an extra 1-2 mins each side)
  5. Rest patties for 3 mins, season well with salt and then place cheese on top and place under a hot grill until melted.

 To serve

Place iceberg on bottom bun then place beef pattie with cheese on top of the lettuce and dollop with a generous spoon of salsa and a good heap of Peri Peri Mayo then place lid on and serve.

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