Bluesiana burger

  • Preparation Time60 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyMedium

For the zydeco sauce

250ml mayonnaise
2 tbsp prepared horseradish
1 tbsp worcestershire sauce
1 tbsp whole grain mustard
1 tbsp hot pepper sauce (recommend: tabasco)
1 tsp red pepper flakes

For the mardi gras slaw

750g napa cabbage, shredded thin
125g purple cabbage, shredded thin
125g red onion, sliced very thin
125g yellow bell pepper, sliced very thin
50ml sugar cane vinegar
1 Tbsp whole grain mustard
125ml extra-virgin olive oil
250g mild blue cheese, crumbled
1 tsp salt
1 tsp ground black pepper
for the root beer glaze:
375ml root beer soda
250ml bottled chilli sauce
50ml fresh lemon juice
3 tbsp worcestershire sauce
1 1/2 tbsp dark brown sugar
1 tbsp treacle
1 tsp liquid smoke
1 tsp root beer extract
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp freshly ground black pepper

For the patties

1kg beef mince
1 tbsp hot pepper sauce
50g chopped spring onions
2 tsp salt
2 tsp freshly ground black pepper
Oil, for brushing griddle
6 good-quality baps, split
125g melted butter
For the zydeco sauce:

Combine mayonnaise, horseradish, Worcestershire sauce, whole grain mustard, pepper sauce and red pepper flakes in a bowl mixing well; cover and refrigerate.

For the mardi gras slaw:

1) Combine the Napa cabbage, purple cabbage, red onion, fennel and yellow pepper in a bowl and chill. Prepare the slaw dressing by combining the sugar cane vinegar, whole grain mustard and slowly incorporate the extra-virgin olive oil while whisking. Refrigerate the dressing.

2) Fifteen minutes before serving, pour the dressing over the slaw mixture and toss. Add the blue cheese and season with salt and pepper. Drain off excess liquid and chill the slaw.

For the root beer glaze:

Combine root beer soda, chili sauce, lemon juice, Worcestershire sauce, dark brown sugar, molasses, liquid smoke, root beer extract, ginger, garlic powder and onion powder in a heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer until reduced to approximately 250ml, about 20 minutes. Glaze should be thick enough to coat the back of a spoon. Season the glaze to taste with salt and pepper. Set the glaze aside (it will thicken slightly as it cools).

For the patties:

1) Prepare a medium-hot fire in a charcoal griddle with a cover or preheat a gas griddle to medium-high. Place beef mince in a large bowl in a cold refrigerator for 1 hour prior. Add in pepper sauce, green onions, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Quickly shape beef mixture into 6 round, equally sized patties. Cover with plastic wrap and set aside until ready to griddle.

2) Brush griddle rack with oil and place patties on griddle, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Just before patties are done brush with root beer glaze.

3) Meanwhile, brush melted butter on top and bottom of baps. Griddle cut side down until lightly toasted during the last 2 minutes of cooking burgers.

To finish:

Spread the baps with a generous amount of the Zydeco sauce. Top with burger patty, a little more glaze, and slaw.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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