Angus Burger with Fried Sauerkraut, Peppers and Swiss Cheese
Ingredients
Makes 4 burgers:
450 g minced Aberdeen Angus beef — ideally 20% fat (remove from the fridge 1 hour beforehand so it’s not fridge-cold)
0.25 tsp ground black pepper
0.25 tsp salt
2 tbsp vegetable oil
0.5 red pepper, sliced
0.5 yellow pepper, sliced
1 tsp smoked paprika
2 tbsp sauerkraut, well-drained
4 slices swiss cheese
4 toasted brioche buns
1 Large handful curly lettuce
2 medium tomatoes, sliced
4 tbsp burger relish or salsa (we used spicy tomato relish)
Instructions
Step 1
Mix together the minced beef, pepper and salt in a bowl and form the mince into 4 patties. Brush the patties with a little of the oil.
Step 2
Heat the griddle pan on the induction hob on a high heat. Place the patties on the griddle and cook, turning once until well browned on the outside and cooked to your liking in the middle (about 5-6 minutes for medium cooked). Take the burgers off the griddle and leave to rest for 2-3 minutes.
Step 3
Mix the red and yellow pepper slices together in a small bowl with the smoked paprika and half of the remaining oil. Mix the sauerkraut with the remaining oil.
Step 4
Place the peppers and sauerkraut on the griddle and cook for 2-3 minutes until lightly charred. Remove from the griddle.
Step 5
Now it's time to assemble the burgers. Place the lettuce and sliced tomatoes on the bottom of each of the burger buns. Add a burger to each bun, followed by the cheese, sauerkraut and sliced peppers. Top each burger with relish. Place the top of the buns on the burgers and serve immediately.
