Hot Cross
Bun Burger
  • Description:

    Who says Easter should be all about the eggs? Here’s how to stack on more flavour using the holiday’s go-to treat. (Makes 2 burgers)

  • Ingredients:

    2 traditional hot cross buns; halved
    2 lean beef burger patties
    2 raclette cheese slices
    40 g Farmer’s Deli black forest ham

    ¼ mini cabbage; shredded
    6 mangetout; thinly sliced
    2 radishes; thinly sliced
    2 tbsp. (30 ml) mayonnaise

    1 small handful of iceberg lettuce; roughly torn
    1 tbsp. (15 ml) olive oil
    1 tsp. (5 ml) honey
    Salt and pepper
    Squeeze of lemon juice

  • Method:

    For the slaw:
    1.    Place the cabbage, mangetout, radishes and lettuce into a bowl and pour the olive oil, lemon juice and honey over.
    2.    Season with a little salt and pepper and mix to combine. Set aside.

    For the burger patties:
    1.    Preheat the oven to grill.
    2.    Heat a grill pan to medium heat and grill each half of the hot cross buns. Set aside.
    3.    Lightly brush each burger patty with a little extra olive oil and grill for 2–3 minutes on each side or until each one is just cooked through.
    4.    Place a cheese slice on the patty and place under the grill for a couple of seconds or until the cheese has melted.

    To assemble:
    1.    Spread a little mayonnaise onto the bottom half of each hot cross bun and top with a little slaw.
    2.    Place the burger patty on top, with a few slices of black forest ham.
    3.    Cover with the other halved hot cross bun and enjoy.