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Frikkadel burgers with fridge-dive giardiniera
6
Easy
30 minutes
30 minutes
Ingredients
-
For the giardiniera:
- 1 red pepper, stalk and seeds removed, diced
- 1 celery stick, diced
- 1 large carrot, peeled and diced
- ½ head broccoli, finely chopped
- 3 baby cucumbers, sliced
- 50 g pitted green olives, sliced
- 1 garlic clove, thinly sliced
- 4 radishes, sliced
- 1 red chilli, halved
- 1 cup white wine vinegar
- ½ cup extra-virgin olive oil
- 2 T brown sugar
- Maldon salt and freshly ground black pepper, to taste
- 4 bay leaves
- 1 T dried Italian herbs For the patties:
- 1 kg grass-fed lean beef mince
- ½ cup toasted breadcrumbs
- 1 large free-range egg
- 1 large onion, finely diced
- 1 carrot, grated
- 1 medium potato, grated
- 2 T Woolworths steak rub
- 10 g Italian parsley, finely chopped
- 3 T olive oil, for frying
- 120 g Woolworths burger mayonnaise
- 6 burger buns, cut in half and toasted
- Rocket, to serve
- 2 tomatoes, sliced
- 1 red onion, sliced into rings
Method
1. To make the giardiniera, combine all the ingredients in a bowl and stir through. Transfer to a sterilised jar and refrigerate until ready to use.
2. Combine all the ingredients for the burger patties in a bowl and mix well with your hands. Shape into 6 patties. Fry the patties in the olive oil until a golden-brown crust forms.
3. To assemble the burgers, spread a generous amount of burger mayo on each toasted burger bun. Top with rocket, tomato, a burger patty, red onion and the giardiniera.
Find more burger recipes here.
Food assistant: Lerato Motau
Videographer: Romy Wilson
Photographer: Shavan Rahim
Production: Amy Ebedes-Murray