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Baked doughnuts with apricot-and-vanilla glaze

15 minutes

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Crumbed pork steak with pineapple salsa

15 minutes

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White chocolate cardamom and orange layered cake with white chocolate ganache

1 hour

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20 minutes

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1 hour

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2 hours

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1½ hours

Cheese recipes

Strozzapreti (ricotta-and-spinach dumplings)

20 minutes

Rump and bacon burger with aged cheddar and barbecue sauce

10 minutes

Rump and bacon burger with aged cheddar and barbecue sauce

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus chilling time

Cooking Time 10 minutes

Ingredients

400 g rump steak, finely chopped
1 shallot, finely chopped
1 clove garlic, finely chopped
100 g fresh white breadcrumbs, toasted
1 t cumin seeds, toasted and coarsely ground
1 t coriander seeds, toasted and coarsely ground
2 T Italian parsley, finely chopped
2 T fresh coriander, finely chopped
2 t sea salt
1 t freshly ground black pepper
1 free-range egg, lightly beaten
1 T olive oil
1 T butter
250 g streaky bacon, fried until crispy
4 slices aged Cheddar
Radicchio leaves, for serving
8 slices white farmhouse loaf, toasted
Aïoli, for serving (see harissa chicken burger for aïoli recipe)
Gherkins, for serving
Potato chips, for serving

For the barbecue sauce:

1 cup tomato sauce
2 T Worcester sauce
2 cloves garlic, crushed
60 g brown sugar
2 T water

Method

Preheat the oven to 200°C. In a large mixing bowl, combine the steak, shallot, garlic, breadcrumbs, cumin and coriander seeds, paprika, parsley, fresh coriander, seasoning and egg. Divide the mixture into 4 equal portions and shape into large patties. Chill for 30 minutes.

Heat the olive oil and butter in a frying pan over a high heat. Fry the patties for 2 minutes on both sides until well browned. Transfer to a baking tray, and finish in the oven for 2 minutes.

To assemble each burger, layer some barbecue sauce, a patty, some bacon, slices of Cheddar and radicchio leaves on a slice of toasted bread. Top with a dollop of aïoli and another slice of bread. Serve with golden gherkins and potato chips.

To make the barbecue sauce, place all the ingredients in a saucepan and boil over a high heat for 5 minutes, or until the mixture becomes thick and syrupy.

See our harissa chicken burgers with pineapple relish, aïoli and vegetable crisps for the aïoli recipe

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Crumbed pork steak with pineapple salsa

White chocolate cardamom and orange layered cake with white chocolate ganache

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Bobotie with brown rice and lentils

English roast beef and Yorkshire pudding

Russian chicken kiev

Baked mozzarella with chilli puff-pastry dippers

Chocolate, cardamom and orange cake

Strozzapreti (ricotta-and-spinach dumplings)

The perfect aïoli

Rump and bacon burger with aged cheddar and barbecue sauce

Rump and bacon burger with aged cheddar and barbecue sauce

Ingredients

Method