RIB EYE BEEF BURGER WITH THREE CHEESES, TWO SAUCES, ONE PICKLE AND NO SALAD
800g Manning Valley Naturally Rib Eye, diced into small cubes
2 cups sauerkraut, well-drained
¼ cup sweet yellow mustard
1 Tbsp mustard pickle
¼ cup smoky barbecue sauce
1 Tbsp Sriracha
2 Tbsp extra virgin olive oil
sea salt flakes and freshly-ground black pepper
4 x soft burger buns, split
8 slices Provolone
1 cup carrot pickle, drained
100g gorgonzola cheese
4 slices burger cheese
deli-style potato crisps, to serve
Mince the beef through the fine blade of a mincer, then form gently into patties. Keep cold at all times. Put the sauerkraut in a dehydrator for 3 hours, until crisp. Grind to make a powder.
Stir the mustard and mustard pickle in one bowl. Stir the barbecue sauce and Sriracha in a second bowl.
Season the patties with salt and pepper then drizzle with extra virgin olive oil. Cook over a hot barbecue grill for 8 minutes, tuning often, until medium.
Toast the buns, then put the Provolone on the warm bases. Arrange the carrot pickle and gorgonzola on top, then the burger and cheese. Sprinkle the crisps with sauerkraut dust, then serve with the burger.