Irish Peppercorn Studded Burger, Tricolour Slaw & Sweet Potato Wedges

Serves: 4

You will need

For the peppercorn burger:

500g Irish minced beef – rump, blade or chuck steak (with at least 20% fat content)
1 garlic clove, crushed
1 tbsp tomato puree
2 tsp Worcestershire sauce
1 tbsp chopped fresh coriander
1 tbsp black peppercorns, cracked
4 burger buns, halved

For the tricolour slaw:

225g white cabbage, thinly sliced
100g carrots, grated
Finely grated rind, 1 lime
Juice of 3 limes
2 tbsp white wine vinegar
1 tbsp caster sugar
1 tsp salt
Handful fresh coriander leaves

For the sweet potato wedges:

500g orange fleshed sweet potatoes
1 tbsp olive oil
Sea salt and freshly-ground black pepper

To serve:

Salad leaves
Caramelised onion relish or tomato chutney



Directions

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Peel the sweet potatoes and cut into wedges then place on a baking sheet and drizzle with the olive oil. Toss until evenly coated, then season with salt and roast for about 30 minutes until cooked through and lightly golden.

2. Place the minced Irish beef in a bowl with the garlic, tomato puree, Worcestershire sauce and parsley. Season with salt and pepper and mix until well combined. Divide the mixture into four and shape into patties. Put the cracked black peppercorns on plate and press into the burgers. Cover loosely with clingfilm and chill for at least 1 hour to allow the mixture to firm up.

3. Preheat a non-stick frying pan over a medium heat and cook the burgers for about 4 minutes on each side for medium, or until your liking.

4. Meanwhile, make the tricolour slaw. Mix the cabbage and carrot in a bowl. Add the lime zest, juice, vinegar, sugar and salt, stirring to combine. Roughly chop the coriander leaves and add to the slaw.

5. Toast the burger buns and smear on the onion relish or tomato chutney, then add the salad leaves and top with the beef patties. Add a small mound of the tricolour slaw and top with the remaining burger halves. Arrange on warmed plates with the sweet potato wedges and serve immediately with the tricolour slaw.

Recipe courtesy of Bord Bia 



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