This mighty burger recipe it created with delicious home-made peri peri marinade and tomato salsa .
To make the marinade, Blitz garlic and coriander seeds with 200ml oil until it forms a paste. Add all spices and blitz whilst pouring rest of oil in a steady stream till all incorporated (this will make a thick runny paste). Then add a few good pinches of salt. (this will keep in an airtight container in the fridge up to 1 month)
For the beef pattie, mix both minced meats together and form 4 x 160g patties. Spoon the peri peri marinade over the meat and place in fridge until ready to cook.
For the tomato salsa, mix everything well and refrigerate until ready to use.
Place patties on a hot grill and cook for about 3 to 4 mins each side (for anything more than medium cook an extra 1-2 mins each side)
Rest patties for 3 mins, season well with salt and then place cheese on top and place under a hot grill until melted.
Place iceberg on bottom bun then place beef pattie with cheese on top of the lettuce and dollop with a generous spoon of salsa and a good heap of Peri Peri Mayo then place lid on and serve.
Recipe by Warren Turnbull for ZOOSH.
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