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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.
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