AUTUMN APPLE'N'BEEF BURGER WITH WHITE CHEDDAR, CARMELIZED ONION AND RED CABBAGE COLESLAW
“These hambucks remind me of autumn from the first bite, and they don't even have pumpkin in them!” - me, a moment after the first bite.
*CHECK HOW ONE SIMPLE TRICK PREVENTED THE MEAT FROM DRYING OUT AND GIVEN A GREAT TASTE!!1!* (~yes, it's about the apple! - editor's note)
Ingredientsfor 4
- 600g ground beef (the best one is with a fat content of about 15%)
- 1 medium apple
- 1 medium white onion
- 4 buns, we use whole grain
- 4 slices of white cheddar
- 4 cups shredded red cabbage
- 1/4 small red onion
- 2 tablespoons of mayonnaise
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of maple syrup
- 1/4 teaspoon dried dill
- 1/2 teaspoon ground celery seeds
- olive oil
- pepper
- salt
Directions
1. Put the onion cut into thin half-slices, olive oil and a pinch of salt into a small skillet. Cook everything over medium heat, stirring occasionally, until the onion is soft and begins to caramelize. For us it took about 25 minutes.
2. In a large bowl, mix mayo, apple cider vinegar, maple syrup, dried dill, celery seeds, salt and pepper. Mix, then add red cabbage and finely chopped red onion and mix again.
3. Peel the apple and grate it on a large-hole grater. Mix the apple with the ground beef until they form a relatively consistent mass. Form 4 burgers and then add salt (we always salt the burgers after shaping, which preserves the flavor without interfering with the structure of the meat proteins). Fry the burgers in a grill pan over medium heat for about 3-4 minutes on each side.
4. Cut the buns and toast them "from the inside" on a grill pan. Place the red cabbage coleslaw on the lower part of the bun, then the burger, a slice of cheese and caramelized onion; cover with the top of the bun.