Double steak burger with parsnip crisps

COOK 1: THE MEAT PATTIES 

Ingredients: 

• 500 g extra lean beef mince
• 1 medium onion,chopped /
•  5 ml coriander, ground
• 60 ml tomato paste
• 2 garlic cloves
• 15 g fresh coriander, chopped
• 60 ml breadcrumbs
• 60 ml fruit chutney
• 1 egg
• 5 ml lemon zest 
• salt and freshly ground black pepper, to taste
• butter or oil for frying

1. Combine ingredients and shape into four patties
2. Pan-fry the patties in a little butter or oil to your liking
3. Keep warm in the oven

COOK 2: STEAK

Ingredients: 

• 500 g - 600 g mature double thick-cut rump steak
• salt and freshly ground black pepper, to taste
• soft butter or oil for frying

1. Rub the steak with oil or butter and season
2. Sear in a hot griddle pan until golden brown
3. Turn the heat down and cook for another 3 minutes on both sides
4. Rest the steak for 5 - 10 minutes before slicing

COOK 3: CHAKALAKA

Ingredients:

• 100 ml olive oil
• 1 medium onion, chopped
• 15 ml brown sugar
• 30 ml white balsamic vinegar
• 2 cloves garlic, chopped
• 2 red chillies, seeds removed and chopped
• 30 ml medium strength curry powder
• 5 ml paprika
• 1 red pepper, seeds and rib removed and julienne / 
• 1 yellow pepper, seeds and rib removed and julienne
• 3 medium carrots, julienne
• 4 tomatoes, skin and seeds removed and chopped
• salt and freshly ground black pepper, to taste
• 10 ml lemon juice

1. Heat half of the oil in a large saucepan to soften the onions
2. Add sugar and turn up heat slightly to caramelise onions
3. Add the vinegar, garlic, chilli, curry powder, paprika and remaining oil. 3. Stir in the peppers and carrots and simmer for3 minutes, before adding tomato to simmer for further 3 minutes
4. Season with salt and black pepper to taste and add lemon juice

COOK 4: TOASTING OF BUNS & PARSNIP CRISPS

Ingredients: 

• 4 sesame seed hamburger rolls, sliced through and toasted
• 100 g baby spinach
• 8 large parsnips cut into quarters, lengthwise
• vegetable oil for deep-frying
  salt for seasoning

1. Cover the bottom of a saucepan in 1 cm of oil and heat.
2. Fry parsnips in batches until crisp and golden brown, remove to drain.
3. Serve immediately and season with salt.

TO ASSEMBLE:

1. Divide the buns between four plates. 
2. Butter the rolls or drizzle with a little olive oil. 
3. Place baby spinach on each bun.
4. Top the bottom buns with a burger patty. 
5. Arrange the sliced steak on the top.
6. Spoon over chakalaka and serve with parsnip crisps. 

TIP: Use a wooden skewer to keep together.

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