Great recipe to get the kids involved – combine the patty ingredients by hand and get their hands mucky. The patty recipe works well for meatballs and feel free to substitute for veal & pork or lamb.
400 gram grass fed/ organic beef
2 tbs coconut oil/ghee/tallow/lard
1 small brown onion – finely chopped
2 garlic cloves – finely chopped
1 tsp Dijon mustard
1 tsp dried oregano
½ bunch parsley stalks – finely chopped
1 egg yolk
2 large flat/portobella mushrooms – stalks removed
1 Heirloom – sliced 1 roasted beetroot – sliced
½ iceberg lettuce – shredded
1 tbs caramelised onions
1-2 tsp aiol
2 biodynamic egg yolks
1 tsp Dijon mustard½ garlic clove – finely minced
½ tsp smokey paprika
1 tbs lemon juice
Approx 200ml light olive oil or nut oil
1 large brown onion – sliced
1 tbs coconut oil/butter/ghee/tallow/lard
Wrap the beetroot in foil and place in a oven for 45 minutes on 180 degrees. After which time remove from the heat and set aside.
In a small saucepan heat the oil for the onions on a low heat. Add the onions and cook (stirring occasionally) for 20 minutes or until softened and caramelised. Remove from the heat and set aside.
Melt 1 tsp of fat in a fry pan on medium heat and add the mushrooms. Cook for 2-3 minutes on each side or until they begin to soften. Remove from the heat and set aside on paper towel.
To make the aioli, combine the egg yolks, paprika, garlic, lemon and ACV using a hand whisk. Slowly, add the oil whilst gently whisking – continue to add oil until the mixture is fully combined and resembles aioli (mayonnaise).
In a bowl combine all the ingredients for the patties and make 4 even-sized patties. Heat the remaining fat in a fry pan and place the pattie mixture in the pan. Cook for 3-4 minutes on each side or until cooked to your liking. Remove from the heat and set aside.
Construct your burger with a mushroom at the bottom, then place on top the lettuce, pattie, tomato, beetroot, aioli, onion and mushroom (the mushroom on top is optional as the burger can be left open).