A homemade beef patty is topped with a That Mayo cabbage slaw and tomatoes before being closed up in perfectly toasted buns. Sided with classic roasted carrot wedges.
Homemade Burger & Slaw
Homemade Burger & Slaw
with carrot wedges
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Beef Mince
- Burger Bun
- Burger Buns
- Cabbage
- Carrot
- That Mayo (Original)
- Tomato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
CARROT WEDGES
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CABBAGE SLAW
In a bowl, loosen the mayo with a splash of water. Add the sliced cabbage and seasoning. Toss until coated. In a bowl, combine the mince and seasoning. Wet your hands slightly and shape the mince mixture into 1 patty, about 2cm thick. Set aside.
FRY THE PATTIES
When the carrots have 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the patty until browned and cooked to your preference, 2-4 minutes per side. Remove from the pan and season.
CRISPY BUNS
Spread butter or oil over the cut-side of the halved bun. Return the pan, wiped down, to medium heat. When hot, toast the bun cut-side down, until golden, 1-2 minutes.
STACK ’EM!
Plate up the toasted bun and top with the browned burger patty, tomato slices, and some of the slaw. Close up with the other bun half and side with the carrot wedges, the remaining slaw, and tomato slices. Delish work, Chef!
Carrot - 240g
That Mayo (Original) - 20ml
Cabbage - 100g
Beef Mince - 150g
Burger Bun - 1
Tomato - 1
CARROT WEDGES
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CABBAGE SLAW
In a bowl, loosen the mayo with a splash of water. Add the sliced cabbage and seasoning. Toss until coated. In a bowl, combine the mince and seasoning. Wet your hands slightly and shape the mince mixture into 2 patties, of about 2cm thick. Set aside.
FRY THE PATTIES
When the carrots have 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-4 minutes per side. Remove from the pan and season.
CRISPY BUNS
Spread butter or oil over the cut-side of the halved buns. Return the pan, wiped down, to medium heat. When hot, toast the buns cut-side down, until golden, 1-2 minutes.
STACK ’EM!
Plate up the toasted buns and top with the browned burger patties, tomato slices, and some of the slaw. Close up with the other bun halves and side with the carrot wedges, the remaining slaw, and tomato slices. Delish work, Chef!
Carrot - 480g
That Mayo (Original) - 40ml
Cabbage - 100g
Beef Mince - 300g
Burger Buns - 2
Tomato - 1
CARROT WEDGES
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CABBAGE SLAW
In a bowl, loosen the mayo with a splash of water. Add the sliced cabbage and seasoning. Toss until coated. In a bowl, combine the mince and seasoning. Wet your hands slightly and shape the mince mixture into 3 patties, of about 2cm thick. Set aside.
FRY THE PATTIES
When the carrots have 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-4 minutes per side. Remove from the pan and season.
CRISPY BUNS
Spread butter or oil over the cut-side of the halved buns. Return the pan, wiped down, to medium heat. When hot, toast the buns cut-side down, until golden, 1-2 minutes.
STACK ’EM!
Plate up the toasted buns and top with the browned burger patties, tomato slices, and some of the slaw. Close up with the other bun halves and side with the carrot wedges, the remaining slaw, and tomato slices. Delish work, Chef!
Carrot - 720g
That Mayo (Original) - 60ml
Cabbage - 200g
Beef Mince - 450g
Burger Buns - 3
Tomato - 1
CARROT WEDGES
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CABBAGE SLAW
In a bowl, loosen the mayo with a splash of water. Add the sliced cabbage and seasoning. Toss until coated. In a bowl, combine the mince and seasoning. Wet your hands slightly and shape the mince mixture into 4 patties, of about 2cm thick. Set aside.
FRY THE PATTIES
When the carrots have 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. When hot, fry the patties until browned and cooked to your preference, 2-4 minutes per side. Remove from the pan and season.
CRISPY BUNS
Spread butter or oil over the cut-side of the halved buns. Return the pan, wiped down, to medium heat. When hot, toast the buns cut-side down, until golden, 1-2 minutes.
STACK ’EM!
Plate up the toasted buns and top with the browned burger patties, tomato slices, and some of the slaw. Close up with the other bun halves and side with the carrot wedges, the remaining slaw, and tomato slices. Delish work, Chef!
Carrot - 960g
That Mayo (Original) - 80ml
Cabbage - 200g
Beef Mince - 600g
Burger Buns - 4
Tomato - 1
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