Mon, 24 July 2017
4 tablespoons unsalted butter
1 clove garlic, minced
1/2 teaspoon ground chipotle pepper
3 tablespoons cider vinegar
2 tablespoons ketchup
2 tablespoons honey
1 tablespoon tomato paste
400g ground lean mince beef
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
Rapeseed oil, for grill
4 large iceberg lettuce leaves
8 thick tomato slices
12 dill pickle chips
1. Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add garlic and chipotle; cook, stirring often, until garlic begins to turn golden, 1 to 2 minutes. Stir in vinegar, ketchup, honey, and tomato paste; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat.
2. Melt remaining 2 tablespoons butter; let cool to room temperature. Combine mincemeat, melted butter, salt, and pepper in a medium bowl; stir gently until just combined. Gently shape mixture into four 4-inch patties.
3. Heat a grill pan or grill to medium-high; lightly coat grill pan or grates with oil. Add patties; cook until a thermometer inserted into thickest portion reaches 75c. Remove and let stand for 5 minutes.
4. Place 1 patty on each lettuce leaf. Top each with 1 1/2 tablespoons of the special sauce, tomato slices, and pickle chips. Wrap leaf around patty to form a “bun.”
Watch how it's made below:
