Emborg Havarti Burger
with Avo & Paprika Mayo
  • Description:

    Emborg Havarti Burger with Avo & Paprika Mayo The distinctive flavour of Emborg Havarti cheese is what takes this burger to extraordinary levels. The combination of avo and paprika mayo will make burger night even more impressive.

  • Ingredients:

    For the slaw:
    1 small head red cabbage; finely chopped
    1 small head white cabbage; finely chopped
    1 tbsp. Dijon mustard
    1 garlic clove; minced
    ⅓ cup extra virgin olive oil
    ¼ cup apple cider vinegar
    2 tbsp. fresh lemon juice
    1 tbsp. honey; as needed for sweetness
    ¼ tsp. chilli powder; or to taste
    salt and pepper; to taste

    For the burger:
    1 kg lean minced beef
    1 large egg
    ½ cup diced red onion
    ¼ cup dried breadcrumbs
    1 tbsp. Worcestershire sauce
    2 cloves garlic; finely chopped
    ½ tsp. salt
    ¼ tsp. ground black pepper
    4 hamburger buns; halved
    Emborg Havarti; sliced into rounds
    1 avocado; sliced
    1 tbsp. butter; to grill burger patties

    For the paprika mayo:
    1 cup mayonnaise
    1 tbsp. red wine vinegar
    2 cloves finely chopped garlic
    2 tsp. smoked Spanish paprika
    Salt and freshly ground black pepper
    2 tbsp. finely chopped flat-leaf parsley

  • Method:

    For the slaw:

    In a mixing bowl, whisk together the Dijon mustard, garlic, oil, apple cider vinegar, lemon juice, honey, chilli powder, salt and pepper; whisk until well combined.
    Pour dressing over the cabbage mixture and toss to combine.
    Keep aside until the burger is ready to serve.

    For the paprika mayo:

    Put mayonnaise, vinegar, garlic, vinegar, parsley and paprika in food processor and process until smooth then season with salt and pepper.
    Scrape into a bowl and stir in the parsley.

    For the burger:

    In a bowl, mix the minced meat with the rest of the burger ingredients and mix until well incorporated. Divide the mixture into 4 equal portions and shape into a patty shape. Place on a baking paper lined plate till ready to cook.

    To cook the burgers, place on a hot oiled braai grill or a smoking hot griddle pan. Cook for 4 minutes on each side and until they are no longer pink inside. Place the cheese slices on top of the burger for the last minute of cooking to melt over the burger patty.

    Butter the burger buns and place on the hot braai grill or griddle pan for 30 seconds or till they are toasted light brown. Brush some butter onto the top of the bun for an extra crispy bun.

    To assemble, place the slaw on the burger bun and top with the burger patty then avocado and paprika mayo. Top with a grilled burger bun and serve immediately.

    Preparation: 30 minutes
    Cooking Time: 10 minutes
    Serves 4