GARAGE PROJECT PICKLE BURGER

GARAGE PROJECT PICKLE BURGER

 

SERVES 4 | 10 MINS PREP | 25 MINS COOK TIME

 

INGREDIENTS

500g premium beef mince

  • 4 burger buns
  • 8 slices of cheese
  • ½ an onion, chopped
  • salt and pepper
  • 1 tbsp tomato sauce

 

Mustard beer sauce

  • 2 1/2 tbsp canola oil
  • 1/4 tbsp smoked paprika
  • 1/2 tsp white pepper
  • 1/2 tsp ground nutmeg
  • 1 tbsp plain flour
  • 150ml Garage Project Pickle Beer
  • 1/2 tsp salt
  • 2 tsp sugar

 

Pickle Beer pickles

  • 2-3 zucchini
  • 1 can Garage Project Pickle Beer
  • 150g white sugar
  • 1 tbsp peppercorns, whole or cracked
  • 1 tbsp salt
  • 1 tbsp yellow mustard seeds, optional

 

METHOD

Pre-prepare the Pickle Beer pickles

Top and tail zucchini and slice to your required thickness.

Make pickling liquid by combining remaining ingredients. Set aside.

Throw zucchinis into a large jar and simply pour the pickling liquid over, making sure to cover the zucchini.

Chill and leave the pickles overnight or for a minimum of 6 hours.

 

For the mustard beer sauce

Get all the spices ready.

In a medium saucepan, gently heat the oil on a low heat, add spices and slowly stir until fragrant. This will take a minute or two.

Add the flour. It will start bubbling, keep stirring, you want to cook the flour for a minute or so. Pour in 150ml of beer, make sure you keep stirring the sauce, otherwise the flour and spices will sink to the bottom and burn.

Cook for a further 4 minutes until slightly thickened, add salt and sugar and set aside.

 

 

For the burgers

 

Butter the buns and set aside. Turn your oven grill on.

 

Form the beef into 4 even patties.

 

Grab a pan, preferably a cast iron one, and bring up to a medium/hot heat. Put a little oil on each patty, along with a generous amount of salt and cracked pepper.

 

Throw the patties in the pan and cook one side until you can see the blood coming up through the middle of the patties. Flip them over and put sliced cheese on the cooked side. Put a splash of water in the pan and cover with a lid for 30 seconds. Remove the lid and continue cooking to your desired temp. Put aside to rest.

 

Put the buttered buns under the grill. Put the Mustard Beer sauce on a low heat if it has cooled. Watch them both carefully.

 

When the buns are nicely toasted, you are ready to put your burgers together!

 

 

RECIPE AND IMAGE THANKS TO RECIPES.CO.NZ

 

Read more

MOROCCAN SPICED PORK CHOP

MOROCCAN SPICED PORK CHOP

Cheesy Crumbed Beef Schnitzel

Cheesy Crumbed Beef Schnitzel

SHANGHAI BRAISED PORK BELLY

SHANGHAI BRAISED PORK BELLY