When you are given a “Mystery Box” filled with the following ingredients, what would you make? As a serious burger-freak, I knew I would be making a big, juicy, flavour-packed burger for my second assignment as one of the Woolworths bloggers for Masterchef SA season 2.
(Image courtesy of Woolworths)
One thing I’ll admit is that I am not a fan of aubergine. It is so often either spongy or excessively oily and I just can’t get on board either of those. By frying the aubergines in a very hot pan in a litttle olive oil, you eliminate both sponginess and oiliness and you are left with a lovely, silky-textured slice of aubergine with a crisp exterior, just perfect for layering on the burgers. I added a little chilli to the beef patties, because, well, why wouldn’t you (says the chilli freak)? Add some of Woolworths’ delectable tomato chutney and a few red onions caramelised with Balsamic vinegar and you have a kick-ass burger, perfect when served with some ice-cold beers and a few moist cloths to wipe up all the juices guaranteed to be running down your arms.
The Woolworths Masterchef Hub is a hive of activity with loads of recipes and fun ideas and if you think you can make a better dish with the ingredients I was given, hop on over because you stand a chance of winning one of fourteen R1000 Woolworths gift cards or the grand prize of a R10 000 gift card.
To view the original recipe on the Woolworths website, click HERE.
- 500 g lean beef mince
- 1 t Dijon mustard
- 2 garlic cloves crushed
- 1/2 chilli de-seeded and finely chopped
- handful fresh parsley finely chopped
- 1 t thyme leaves
- 1 t salt
- 1/2 t pepper
- 1 egg
- 2 red onions
- 4 T brown sugar
- 3 T Balsamic vinegar
- salt to taste
- 1 large aubergine sliced into 1cm slices
- vegetable oil for frying
- salt to taste
- sesame buns halved and toasted
- Woolworths tomato chutney
- 2 to matoes sliced
- ice berg lettuce
- sliced gherkins
To make the burger patties, combine all the ingredients and mix well.
Divide the mixture into four and form patties. Place on a clingfilm-lined baking sheet and place in the fridge for 30 minutes.
To make the caramelised onions, fry the onions in a splash of oil until soft and golden.
Add the sugar, brown sugar and Balsamic vinegar and allow to caramelise and cook for 10 minutes.
To make the fried aubergines, heat a generous splash of oil in a large frying pan and fry the aubergines until golden brown and cooked through.
Drain on kitchen paper and season to taste.
To cook the burgers, fry the patties in a large frying pan until golden brown on both sides and cooked through.
To serve, layer the tomato chutney, tomatoes, lettuce, gherkins, aubergines and beef patties on the toasted sesame buns.