Ingredients

Method

• 6 burger patties
• 6 burger buns, toasted
• 1 head cos lettuce
For the cabbage slaw
• 2 free-range egg yolks
• 1 clove garlic, finely chopped
• 2 t Dijon mustard
• 190 ml sunflower oil
• 2 T lemon juice
• sea salt and freshly ground black pepper
• 1 small red cabbage, shredded
• 2 T fresh coriander, chopped
For the monkeygland sauce
• 2 T sunflower oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 red chilli, chopped
• 125 ml Worcester sauce
• 250 ml Mrs H.S.Ball's Original Recipe Chutney
• 2 ripe tomatoes, chopped
• 2 t tomato paste
• 3 T white vinegar
• 4 T brown sugar

Method

Ingredients

To cook the patties, heat a griddle pan over a high heat and turn the oven to 180ºC.

Brush the patties with sunflower oil and cook for 1 minute in the pn, then turn over and cook the other side.

Finish the patties in the oven for 3 minutes, taking care not to overcook them.

To make the red cabbage slaw, place the egg yolks, garlic and Dijon mustard in a mixing bowl and whisk while pouring in the oil in a slow, steady stream.

Whisk until the oil-and-yolk mixture has increased in volume and is pale in colour. Add the lemon juice and season to taste.

Add the shredded cabbage and coriander and combine.

To make the monkeygland sauce, heat the sunflower oil in a pan over a medium heat. Fry the onion, garlic and chilli until the onion is brown.

Add the Worcester sauce, chutney, tomatoes, tomato paste, vinegar and brown sugar to the cooked onions and combine.

Allow the sauce to thicken, stirring occasionally to prevent the sauce from sticking to the pan. Once the sauce has reduced to a sticky, jam-like consistency, remove it from the heat.

To assemble the burgers, place cos lettuce leaves on one half of each bun, followed by a burger patty, red cabbage slaw and monkeygland sauce.

Finish with the top of the burger bun.

Cook's note: Woolworths has the most delicious range of patties, from Grabouw to Ultimate, Halaal to ostrich and many more inbetween. Take your pick for making this delicious burger.