400g Beef Mince
1/2 small Red Onion, minced finely
2 cloves Smoked Garlic, grated
1 tbsp Capers, minced
1 tbsp Parsley, finely chopped
Salt & Pepper (about 1tsp of each)
Mix all of the ingredients together until really well combined.
Form into two burgers, about 2cm thick. Cover and chill for 20 minutes to let the burgers firm up.
Heat a frying pan over a medium heat for 1 minute. Remove the burgers from the fridge and fry for 7-8 minutes per side until cooked through.
Serve with lots of toppings and your favourite bun. I layered ketchup, rocket, cucumber, tomato, Gruyere, more tomato & some pickles to make a huge stacked burger.
100g White Cabbage
100g Red Cabbage
1 tbsp Creme Fraiche
1 tbsp Sour Cream
1 tbsp Mayonnaise
Salt & Pepper
Shred the cabbage & carrots finely, either by hand using a really sharp knife, or in your food processor. Place into a large bowl.
Mix the sour cream, creme fraiche, mayonnaise, salt and pepper together in a bowl to make your dressing. Check the seasoning and adjust to your own taste.
Pour the dressing over the shredded veggies, mix well and serve.