Serves: 4
Cook Using:
Method
- To make the slaw, mix cabbage, red onion and dill pickles, mayonnaise, yoghurt, mustard and pickle juice in a bowl. Season with salt and pepper and set aside.
- Divide the mince into 8 loose balls. Do not pack tightly — keeping them loose helps create crispy edges when smashed.
- Heat a frying pan or BBQ plate over high heat.
- Add olive oil, then place the mince balls into the pan. Immediately smash each ball firmly with a spatula to form thin patties.
- Season with salt and pepper.
- Cook for 2–3 minutes until the edges crisp. Flip the burgers and top with cheese.
- Cook for a further 1–2 minutes until the cheese melts.
- Lightly toast the cut sides of the buns on the pan or grill.
- Place two burgers onto the toasted buns, spoon over the pickle slaw, and add tomato or lettuce if desired.
- Serve with sweet potato fries, or a simple salad.
Ingredients
For the Burgers
- 500 g Northern Ireland Farm Quality Assured beef mince (10–12% fat works best)
- 1 tbsp Olive oil
- Sea salt
- Ground black pepper
- 8 Slices cheddar cheese
- 4 Brioche or soft burger buns halved
- 2 tomatoes sliced
- Baby salad leaves
- Barbecue sauce
- Burger sauce
For the Pickle Slaw
- 150 g White cabbage finely shredded
- ½ Small red onion thinly sliced
- 4-5 Dill pickles sliced
- 1 tbsp Mayonnaise
- 1 tbsp Natural yoghurt
- 1 tsp Mustard
- 1 tsp Pickle juice (from the jar)
- Sea salt
- Ground black pepper
