Beef Burger with cabbage and grilled vegetables

Name: Beef Burger with cabbage and grilled vegetables
Total time: 45 min
Ingredients: 1 dl vinegar; 85 g sugar; 2 red onions in thin wedges; 2 dl creme fraiche 18%; 3 tbsp barbeque sauce; 300 g finely shredded oxheart cabbage; 2 tsp freshly squeezed lemon juice; ½ tsp coarse salt; freshly ground pepper; 1 cucumber; 450 g beef mince, approx. 6 % fat; 1 tsp coarse salt; freshly ground pepper; 4 wholemeal bread rolls; 2 grilled corns on the cob

Cook 45 mins 4 portioner

Try turning your eyes away from this one. Our recipe for the ultimate Beef Burger with Cabbage and Grilled Vegetables leaves nothing to imagination. Spruced with layers of creamy cheese and fresh cabbage, this favoured classic is joined by a host of grilled vegetables on the side. Perfect for both weeknights and weekends.

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ingredients

Pickled red onions

1 dl vinegar
85 g sugar
2 red onions in thin wedges

Barbecue dressing

2 dl creme fraiche 18%
3 tbsp barbeque sauce

Oxheart cabbage salad

300 g finely shredded oxheart cabbage
2 tsp freshly squeezed lemon juice
½ tsp coarse salt
freshly ground pepper

1 cucumber
450 g beef mince, approx. 6 % fat
1 tsp coarse salt
freshly ground pepper

4 wholemeal bread rolls
2 grilled corns on the cob

preparation

Pickled red onions

1. Make the pickled red onions by bringing the vinegar and sugar to a boil in a heavy-bottomed saucepan. Add ⅓ of the onions and boil them for about 2 min. Remove the onions from the saucepan with a perforated ladle and place them in a bowl. Repeat the process twice until all the onions have been cooked. Pour the pickling juice over the cooked onions, cover and refrigerate until serving.

2. Make the barbecue dressing by combining the crème fraîche and barbecue sauce in a bowl and refrigerate until serving.

Oxheart cabbage salad

3. Make the cabbage salad by stirring together the cabbage, lemon juice, salt and pepper.

4. Cut the cucumber into 12 wedges. Heat a grill pan over medium-high heat. Sear the cucumber pieces for about 2 minutes on each side. Sprinkle with 1/2 tsp salt and remove from the heat.

5. Form the meat into 4 patties and season with 1/2 tsp salt and pepper. Grill the patties for approx. 3 min. on each side, until cooked as desired.

6. Toast the buns and spread them with the barbecue dressing, then layer with a burger patty, oxheart cabbage salad, seared cucumber and pickled onions. Serve the burgers with grilled corn on the cob.