Healthy Beef Burger with Herb Sauce and Fresh Ricotta
SERVES
4
PREP TIME
10 mins
COOK TIME
10 mins
This recipe engages the use of a simple application and the utilisation of leftovers or ageing ingredients within your business. Use these simple recipes and apply them with whatever is currently in the pantry/cool room in the simple endeavour to reduce and reuse before cracking open another tin, bucket or packet of ingredients as a rolling fresh approach to menu sustainability.
INGREDIENTS
- 4 pickles (house made or brought)
- 20g fresh chilli, chopped
- salt and pepper
- 4 burger buns
- 40g butter
- 1/2 head lettuce
- 1 bunch of old herbs and greens (parsley, coriander, mint, dill, basil, roquette, spinach or whatever you have)
- 100g apple cider vinegar
- 100g mustard
- 1000g Aioli or mayonnaise
- 1000g old milk
- 30g vinegar or lemon juice
- 2 cloves garlic, minced
- 1 sprig rosemary, finely chopped
Calories
801
Carbs
39g
Sugar
8.5g
Protein
34.9g
Fat
52.3g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- To make ricotta, heat milk in a pot over a medium to low heat to 85c stirring constantly.
- Once the milk comes to temperature, add salt and vinegar or lemon juice, lower heat and continue stirring for 2 minutes to agitate the milk and start the curdling process.
- Remove the pot from the heat, cover and let it sit for 20 minutes.
- Ladle the white curd cheese over a strainer lined with a fine cloth like muslin clothe. Let it drain for 5 minutes, then place in a mixing bowl, add garlic and rosemary, check seasoning.
- To make sauce please all ingredients in a blender, and process until smooth, check seasoning and set aside.
- Grill the Angel Bay Beef Burger patty until it reaches an internal temperature of 75c.
- Toast burger bun and lather with butter.
- To build the burger, smear the base with herb sauce, top with lettuce, Angel Bay Beef Patty, pickle and fresh ricotta, top with burger bun.
- Serve with fried leftover potato skins/off cuts.
