Name: Burgers and Slaw
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g beef mince 20% fat; 4 burger buns, toasted; 100 g good cheddar, sliced; Tomato sauce (ketchup) and mayonnaise, to serve; Slaw; ¼ small white cabbage; ¼ small red cabbage; 2 large carrots, peeled; 3 tbsp mayonnaise; 3 tbsp natural yoghurt; ½ tsp Dijon mustard

A super-simple burger. Keep the focus on the quality of the beef, using a 20% fat mince to create a meltingly soft burger so good you can keep the rest simple.

Ingredients

500 g beef mince 20% fat

4 burger buns, toasted

100 g good cheddar, sliced

Tomato sauce (ketchup) and mayonnaise, to serve

Slaw

¼ small white cabbage

¼ small red cabbage

2 large carrots, peeled

3 tbsp mayonnaise

3 tbsp natural yoghurt

½ tsp Dijon mustard

Method

Mix the mince with some seasoning and leave to come to room temperature while you make the slaw. Slice both cabbages finely and put in a bowl. Grate the carrot coarsely and add to the cabbage. In a separate bowl, mix the mayonnaise, yoghurt and mustard, season to taste, then stir into the cabbage mixture. Divide the mince into four, roll into balls and then squash into patties. Heat a heavy-based frying pan, and dry-fry the burgers for about 4 minutes on one side, flip, then cook for another 3 minutes, or longer if you prefer. Top with the sliced cheddar, grill until the cheese melts, then assemble the burgers in buns with tomato sauce or mayonnaise if you like, and a dish of coleslaw.

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Chantal Walsh