Gourmet Beefburger with Shony and Oyster Sauce
This recipe was given to us by James Nathan, MasterChef 2008 - we can vouch for the fact that dulse in burgers is delicious. It's been our secret weapon since we first tried it out.
Serves 4
Ingredients:
Burger mix
400g minced beef
1 tbsp oyster sauce
2 tbsp Dulse
2 tbsp tomato ketchup
black pepper
1 tbsp cooking oil
1 egg yolk (keep the white)
Burger relish and garnish
1 large red onion3 tomatoes
100ml white wine vinegar
50g sugar
1 tbsp gherkins
1 tbsp capers
4 tbsp tomato ketchup
1 tbsp English mustard
Buns
4 burger buns1 egg white
1 tbsp Dulse
Method
Pre heat the oven to 180C.Mix the beef together with the oyster sauce, Dulse, egg yolk, ketchup, black pepper and cooking oil. Divide the mixture in 4 and shape into burger patties.
Dissolve the sugar in the white wine vinegar. Finely chop the red onion, tomatoes, the gherkins and capers. Season with salt then pour over the vinegar mixture. Allow to marinate for about 1 hour then drain and discard the liquid off. Mix together the ketchup and English mustard and add the tomato and onion mixture to it. Mix well and use as a burger relish.
Brush each burger bun with egg white then sprinkle over dulse seaweed. Put in the oven for a minute to set the egg. Keep the bun warm.
Heat an oven proof frying pan on a high heat. Add some oil then sear the burger patties on both sides for about 1 minute per side then put them in the oven and cook until cooked through. For the last 30 seconds top the burgers with grated cheese so it begins to melt.
Serve the burgers on the warmed buns with the relish and a salad.
