Mike's beef and veggie burgers
Photo by Babiche Martens
This recipe was taken from Michael Van de Elzen's cookbook - The Food Truck Cookbook (Random House) that was inspired by the quirky television series of the same name.
Van de Elzen’s mission was to inject a fair slug of healthy eating into the takeaway meal, which has led to a successful and enjoyable array of interesting recipes. He covers many of the ethnic cuisines on off er around Auckland and delves into seafood, vegetarian and meaty options, too. Photographer Babiche Martens has captured his sense of fun brilliantly.
|1 Tbsp||Tomato puree|
|60 ml||Olive oil|
|100 ml||Vegetable stock|
- Preheat the oven to 180C. Mix the mince, onion (finely diced), courgette (grated), beetroot (grated), mustard, curry powder and egg whites in a bowl, then shape into 8 patties.
- Heat a heavy-based frying pan until hot, then brown the patties on both sides. Place on a baking tray and bake for 4-5 minutes.
- To make the sauce, peel the eggs (soft-boiled) and place in a food processor with the shallots (sliced and sautéed), honey, tomato purée and stock, then combine well. Leave the motor running and gradually add the oil to form an emulsion. Pour out into a bowl, then fold in the gherkins.
- To assemble, warm the buns, slice each into thirds, and top the bases with a patty, sauce, finely sliced lettuce and gherkin (each sliced into 4). Top with a slice of bun, then repeat with a second layer of filling. Cover with the top of the bun. Serve at once.