Seared Beef Fillet Burger With Roast Tomatoes, Buffalo
Mozzarella And Polenta Chips
Serves 4
Preparation:
20 minutes, plus chilling time
Cooking: 20
minutes
·
Tomatoes 3, halved
·
Olive oil 1 T, plus extra for frying
·
Sugar 1t
·
Sea salt and freshly ground black pepper
·
Beef fillet 400 g
·
Buffalo mozzarella 125 g, sliced
·
Rocket leaves 30 g
·
Portuguese rolls 4, toasted
·
Parmesan 70 g, shaved
·
Aioli, for serving (see harissa chicken burger
for ai'oli recipe)
For the tomato relish:
·
Olive oil 1T
·
Rosa tomatoes 200 g, halved lengthways
·
Shallot 1, finely chopped
·
Garlic 2 cloves, finely chopped
·
White wine vinegar 1T
·
White sugar 2t
·
Lemon 1, juiced
·
Tomato paste 35 g
·
Water 'A cup
·
Parsley 2 T finely chopped
For the polenta chips:
·
Olive oil, for greasing
·
Chicken stock 1 litre
·
Water 1 litre
·
Polenta 500 g
·
Parmesan 35 g, finely grated
·
Sunflower oil 2 cups
Seared
Beef Fillet Burger With Roast Tomatoes, Buffalo Mozzarella And Polenta Chips
1.
Sea salt and freshly ground black pepper
2.
Preheat the oven to 200°C. Place the tomatoes on
a baking tray, drizzle with olive oil, sprinkle with sugar, salt and pepper and
roast for 15 to 20 minutes, or until soft.
3.
Heat the olive oil in a large frying pan. Brown
the beef fillet evenly on both sides. Finish in the oven for 5 to 7 minutes,
remove and allow to rest. Slice into thin strips using a sharp knife.
4.
To assemble, layer slices of fillet, buffalo
mozzarella, rocket leaves, a roast tomato and a dollop of tomato relish on one
half of a toasted Portuguese roll. Top with Parmesan shavings and the remaining
half of the roll. Serve with crispy polenta chips and aioli.
5.
To make the tomato relish, heat the olive oil in
a saucepan over a medium heat. Fry the Rosa tomatoes, shallot and garlic until
golden and tender. Add the white wine vinegar and sugar, stirring to prevent it
from sticking. Add the lemon juice, tomato paste and water and simmer for 5 to
10 minutes, until thick. Stir through the chopped parsley.
6.
To prepare the polenta chips, brush two 22 x 30
cm baking trays with olive oil. Bring the stock and water to a boil in a large
saucepan over a medium-high heat. Gradually add the polenta in a thin steady
stream, whisking constantly until incorporated. Reduce the heat to medium and
cook, stirring constantly with a wooden spoon, for 2 minutes. Remove from the
heat and stir in the Parmesan. Pour the polenta evenly into the prepared baking
trays and use the back of a spoon to smooth the surface. Cover with baking
paper and chill for 30 minutes. Turn the polenta out onto a clean work surface,
then use a sharp knife to cut it into 2 cm x 8 cm strips. Heat the sunflower
oil in a large, heavy-based saucepan until very hot. Add the polenta chips in
batches and deep-fry for 5 minutes, or until golden brown. Season to taste
Wine: KWV The Mentors Canvas Red Blend 2009
Rump And Bacon Burger With Aged Cheddar And Barbecue Sauce
Serves 4
Preparation: 20 minutes, plus chilling time
Cooking: 10 minutes
·
Rump steak 400 g, finely chopped
·
Shallot 1, finely chopped
·
Garlic 1 clove, finely chopped
·
Fresh white breadcrumbs 100 g, toasted
·
Cumin seeds 11, toasted and coarsely ground
·
Coriander seeds 11, toasted and coarsely ground
·
Smoked paprika 21
·
Italian parsley 2T finely chopped
·
Fresh coriander 2T finely chopped
·
Sea salt 21
·
Freshly ground black pepper 11
·
Free-range egg 1, lightly beaten
·
Olive oil 1T
·
Butter 1T
·
Streaky bacon 250 g, fried until crispy
·
Aged Cheddar 4 slices
·
Radicchio leaves, for serving
·
White farmhouse loaf 8 slices, toasted
·
Aioli, for serving (see harissa chicken burger
for aioli recipe)
·
Gherkins, for serving
·
Potato chips, for serving
For the barbecue sauce:
·
Tomato sauce 1 cup
·
Worcester sauce 2T
·
Garlic 2 cloves, crushed
·
Brown sugar 60 g
·
Water 2 T
Rump
And Bacon Burger With Aged Cheddar And Barbecue Sauce
1.
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.
2.
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.
3.
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 ai'oli and another slice of bread. Serve
with golden gherkins and potato chips.
4.
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.
Wine: Eagles Nest Shiraz 2010
