Cathedral Cellar Cabernet with Charcoal Burger with Pickled red Onion and Gorgonzola #News

“Our whole personality, our relationships with the fellow human world, our cultivation of nature, our attitude towards time and place, all find expression in our food pots.” – Marthinus Versfeld, Klip & Klei, 1968

Cathedral Cellar Cabernet Charcoal Burger with Pickled red Onion and Gorgonzola (by Chef Mynhardt Joubert)

“Humanity’s obsession with hamburgers stretches over a vast period of time and has its origins in Europe when the first piece of roasted meat and melted cheese made its way onto a piece of bread in Germany in the city of Hamburg. I have been fascinated by this delicious treat since childhood. My mom has been preparing hamburgers for years and I have adapted her recipe for this special edition – we serve ours layered with roasted aubergine, mushrooms, pickled red onion and gorgonzola cheese. The essence is still there and although she might raise an eyebrow to my invention I’m sure she will approve.

Serves: 4 – 6

Prep Time: 30 min

Cooking Time: 12 min

Easy to prepare

Can be prepped in advance

• 500 g of beef mince
• 1 red onion finely chopped
• 15 ml of roasted crushed coriander
• 4 cloves of grated garlic
• Handful of chopped fresh parsley
• 20 g of tomato paste
• 1 finely grated carrot
• 1 egg
• 50 g of panco bread crumbs

• Place all the ingredients into a mixing bowl and mix until well combined – divide into 8 balls and press into burger patty round shapes.
• Place onto a greased surface and refrigerate for at least 2 hours – this will help the flavours to develop, ingredients to combine and will also get rid of some moisture
• Rub the patties with oil and prepare over medium hot coals on the fire, pan fry on the stove or bake in a hot 200 degree oven until medium
• Serve the burger on a fresh charcoal bun with chopped red cabbage prepared with a dash of vinegar and sugar, roasted aubergine, pickled red onion and loads of gorgonzola cheese and truffle flavoured French fries
• Serve with some chilled Cathedral Cellar Cabernet Sauvignon

Notes and tips:
• Chilling the burger patties after preparing them enhances the flavour and makes them easier to cook
• You successfully grill them on the open fire on a well greased grid – medium to hot coals which adds loads of flavour
• I love serving these burgers medium-rare

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