Ingredients

Method

• 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

Ingredients

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