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Beef and speck burger with Dijon and mayo
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Transform your dish with the savory, smoky essence of cured pork speck.
Ingredients:
  • 80g finely shredded iceberg lettuce
  • 30g finely shredded plain cabbage
  • 125g (1/2 cup) mayonnaise
  • 20.00 ml fried shallots
  • 500g brisket and 150g speck, minced (see tip)
  • 36.40 gm olive oil
  • 8 dinner rolls, halved
  • 4 cheese slices, quartered
  • 46.80 gm Dijon mustard
  • 16 small cornichons, halved lengthways, plus 8, extra, to serve
Instructions:
  • Mix the lettuce and cabbage in a small bowl. Combine the mayonnaise with the fried shallots in another bowl.
  • With clean hands, separate the mince mixture into eight equal portions. Form each portion into a 1cm thick patty, ensuring they are large enough to fit in your rolls.
  • In a large non-stick frying pan over medium-high heat, fry half of the patties in oil for 2-3 minutes per side until golden and cooked through. Cook the remaining patties in the same way.
  • Preheat the grill while you toast the cut side of the roll until golden, about 1-2 minutes. Top the base of each roll with a sprinkle of cheese and grill until melted, about 1-2 minutes.
  • Butter the cut sides. Add Dijon to bases then layer with lettuce, a patty, mayo, cornichons, and the roll top. Optionally, secure an extra cornichon on top with a skewer.

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