Frikkadel burgers with fridge-dive giardiniera
6
Easy
30 minutes
30 minutes
"You know when you grate a carrot, and you’re left with that annoying little piece? Or you open the fridge, and you find you’ve abandoned all these halves of onions, cucumbers or broccoli stems? You don’t have to keep throwing those out! Giardiniera (say jar-di-NYE-ra), a pickle of Italian origin, is one of my favourite pickles to prepare using all the veggie offcuts I’m inevitably left with after cooking. This is the perfect, all-encompassing pickle that belongs on pretty much everything – and nothing beats the good feeling you’re left with once you use up all those scraps to create something new and delicious.
Here, I pile the stuff onto sizzling frikkadel burger patties; they’re frikkadels, just flattened to make probably the best burger you’ve ever had. These pickles add a tasty sweet-and-sour crunch, and are just as good in a grilled cheese, or served alongside grilled meats to cut through all that salt and fat. You might have some frikkadel mix left over, which you can freeze for another day – the veg makes the mince go a longer way. These patties are also a great way to sneak veggies into your diet. So, stop using your fridge as a vegetable graveyard and make this stuff tah-day." – Khanya Mzongwana
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Ingredients
Method
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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
Ingredients
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
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