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Middlecut Burger

Middlecut Burger
Ingredients: 
  • 2 x 400g cans Saldanha Middlecut, drained
  • 3 slices wholewheat bread, soaked in ½ cup milk
  • 1 medium onion, finely chopped
  • 4 tbsp sweet chilli sauce
  • ½ cup parsley, chopped
  • 3 eggs, beaten
  • 1 packet mushroom soup, added in dry for flavour
  • 1 fresh chilli, finely chopped
  • Mixture of ½ cup flour and ¼ cup oats, for dusting
  • Oil for frying

Pineapple Salsa:

  • 1 cup pineapple, finely diced
  • 1 small red onion, finely chopped
  • 1 small red pepper, finely chopped
  • 1 tbsp ginger, freshly grated
  • 1 green chilli, finely chopped
  • ¼ cup fresh coriander, chopped
  • 1 tbsp sesame oil
  • 1 tbsp sunflower oil

Potato wedges:

  • 4 large potatoes, cut into wedges
  • Chilli flakes

For serving:

  • Handful rocket
  • 8 fresh burger rolls
Method: 

Potato Wedges:

  1. Drizzle wedges with oil, dust with chilli flakes, and bake at 180˚C until golden and cooked through.

Burger Pattie:

  1. Mix all ingredients together with a spoon, making round and slightly flat burger patties with your hands.
  2. Roll each pattie in the flour and oat mixture, frying in deep oil (2 minutes each side) or until crispy brown.

Salsa:

  1. Mix all the ingredients together.

To Serve:

  1. Place the burger pattie on the burger roll and top with salsa and rocket.
  2. Serve with potato wedges on the side.

Takes 45 minutes.

Serves: 
9 Patties