Ingredients
Method
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Olive oil 20 ml
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Beef short rib 3 kg
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Red onions, chopped 4 x
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Garlic puree 25 g
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Medium carrots, thickly sliced 6 x
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Celery sticks, thickly sliced 4 x
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Water 500 ml
Patty
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Beef mince (80% fat) 1.5 kg
Burger
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Milk buns, halved and toasted 10 x
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plus extra to spread
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Pickled red cabbage 200 g
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American cheese slices 10 x
Preparation
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Method
- Heat oil and sear seasoned beef short rib. Transfer to full gastronome tray. Add onions, garlic, carrots and celery to pan. Cook, stirring for 3-5 minutes or until vegetables start to brown, then add to short ribs.
- Pour over KNORR Pronto Napoli, KNORR Concentrated Liquid Chicken Stock, water and KNORR Intense Flavours Deep Smoke. Braise in a combi oven for 3 hours at 140 degree Celsius dry heat or until tender. Pull beef off bone and combine with a little of cooking liquid.
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Patty
- Season beef mince with salt and pepper. Form into 10 even patties and cook over char grill until medium well.
- Add cheese for last minute of cooking to melt slightly.
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Burger
- Combine HELLMANN'S Mayonnaise, KNORR American Chipotle BBQ Sauce and KNORR Intense Flavours Deep Smoke.
- Spread base of burger bun with extra HELLMANN'S Real Mayonnaise, then top with cabbage, beef patty, beef short rib and finally KNORR American Chipotle BBQ Sauce.
