CAJUN-SPICED GRASS-FED BEEF BURGER WITH PICKLED ZUCCHINI, SWISS CHEESE AND VINE-RIPENED TOMATOES

Serves
4
Prep
20mins
Cook
20mins
DIFFICULTY
medium
Ingredients
  • 600g Manning Valley beef mince
  • ½ red onion, very finely diced
  • 2 eggs
  • 2 tsp Cajun seasoning
  • 1 cup breadcrumbs
  • 2 green zucchini, sliced into ribbons
  • 4 eschalots, finely sliced
  • 1¼ cups cider vinegar
  • 6 allspice berries
  • 2 tsp mustard seeds
  • 1 Tbsp caster sugar
  • 1 tsp fine salt
  • cooking oil spray
  • 8 Swiss cheese slices
  • 4 seeded bagels, split
  • 2 cups butter lettuce leaves
  • 2 vine ripened tomatoes, sliced
  • smoky barbecue sauce, to serve
Method
  • Combine the mince, red onion, eggs, Cajun seasoning, and breadcrumbs in a large bowl then mix well, until the mixture is sticky. Form into four patties, then refrigerate for 1 hour.
  • Place the zucchini and eschalots in a sterilised jar. In a saucepan, put the vinegar, spices, sugar, and fine salt and boil rapidly for 5 minutes. Set aside to cool, then strain onto the zucchini. Stand for 1 hour, or overnight.
  • Sprinkle the burger patties with cooking oil spray and cook over a hot grill for 8 minutes, turning regularly. Top each pattie with 2 cheese slices to melt gently.
  • Top the bagel bases with lettuce and tomato, then add the patties, pickled zucchini, and smoky barbecue sauce.

WHY NOT SHARE YOUR
MANNNING VALLEY NATURALLY
PICS WITH US?

We'd love to repost them!

#manningvalleynaturally
@manningvalleynaturally

"THE GOLD MEDAL EXHIBIT (MANNING VALLEY NATURALLY) WAS A STAND OUT... AN EXCEPTIONAL ENTRY."

Judge – 2018 Sydney Royal Fine Food Show