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Epic Summer Burgers | Brioche buns, cheese, red cabbage slaw, iceberg lettuce, gherkins, spicy mayo… a good burger with all the trimmings really is hard to beat and this one has it all, with the ingredients from @dunnesstores! 🍔 #brandpartner 4 pk Dunnes Stores Irish Beef Quarter Pounder Steak Burgers 150g mature cheddar, thinly sliced 6 tbsp mayonnaise 1 tbsp hot sauce 2 tsp ketchup 4 brioche buns, toasted 1 head iceberg lettuce, shredded, to serve 4 gherkins, thinly sliced, to serve Sea salt and freshly ground black pepper For the slaw: ¼ red cabbage, very finely shredded 1 large carrot, peeled and shredded 3 spring onions, thinly sliced 1-2 tbsp pickle brine 2 tbsp Mayo Juice 1 lemon Sea salt and freshly ground black pepper To make the slaw, mix everything together in a bowl and set aside for the flavours to mingle. Meanwhile, place the mince patties on the preheated hot pan and, using a spatula, press down to make a shape a little larger than the buns. Cook for 3-4 minutes, flip and cook for another 3-4 minutes or until cooked through. Do not move or flip the patties multiple times, as tempting as it is, this will affect the cooking process. Add some slices of cheese to each patty and cook for another minute until the cheese has melted. While the burgers are cooking, add the mayonnaise, hot sauce and ketchup in a small bowl and stir until fully combined. To assemble, add the sauce to the bottom half of the burger bun followed by some shredded lettuce, the burger, gherkin slices, some slaw and the bun lid.
