Gourmet beef burger recipe by Duncan Savage served with oven-roasted rosemary potatoes and paired with Cape Point Sauvignon Blanc Reserve wine.
Ingredients
500 g beef mince
1 onion, finely chopped
250 ml fresh breadcrumbs
125 ml chopped fresh parsley
1 egg
15 ml hot English mustard
salt and freshly ground black pepper
6 thick slices of mozzarella cheese
6 soft burger rolls
12 fresh basil or rocket leaves
3 medium tomatoes, sliced
2 large pickled gherkins, sliced lengthwise
Recipe
Serves 6
Mix the beef mince, onion, breadcrumbs, parsley, egg, mustard, and seasonings together well. For quite nice, fat patties (you need six). Grill, preferably on an open fire. Melt a slice of mozzarella cheese on each patty while still hot on the grid. Halve the rolls and lightly toast on the grid.
Place a patty on one-half of each roll. On the other half, place a couple of basil or rocket leaves, a couple of slices of tomato, and a slice of gherkin.
Serve with oven-roasted rosemary potatoes (see below).
Roasted Rosemary Potatoes
6 potatoes, washed (whole) Maldon salt
freshly ground black pepper
olive oil for drizzling
a few sprigs of fresh rosemary
Preheat the oven to 200°C. Parboil the potatoes for about 10 minutes. Drain and place in a roasting dish. use a fork or the back of a spoon and gently squash each potato until 1t splits open. Sprinkle with salt and black pepper, drizzle with olive oil and scatter the rosemary sprigs over the potatoes. Roast in the oven for about 20 minutes until nice and crispy.
Wine Pairing
Cape Point Sauvignon Blanc Reserve
Cook’s Note
'What wine to match with the burgers? Hey, I reckon you eat burgers on a summer's day outside with the kids and an ice-cold sauvignon blanc: what more do you want?'