Apple and Celeriac Remoulade Burger with Homemade Burger Sauces

Wed, 9 June 2021

Chef: David Gillick

 

Ingredients:

1 Irish Angus ¼ pounder burgers

1 brioche bun

Ice burger lettuce

2 slices of cheese

1 medium onion, sliced and pan fried.

1 large tomato, sliced

2 non smoked bacon rashers

Method:

-Heat bbq and place burger on grill. Cook for 3-5 minutes on each side. With 1 minute left of cooking, place cheeses slices on top in order to lightly melt.

-Assemble burger to your liking starting with the bun by spreading desired sauce on each bun, topping with lettuce, onions, tomatoes. Place burger on top of bottom bun and top with bacon with a dollop of remoulade and top with bun.

Homemade burger sauce

Ingredients

3 tablespoons mayonnaise

2 tablespoons ketchup

1 tablespoon pickle juice

1/4 teaspoon garlic powder

1/4 teaspoon smoked or regular paprika

dash of cayenne

Salt & pepper to taste

Method

Mix mayonnaise, ketchup, sweet pickle juice, garlic powder, smoked paprika, salt, and black pepper to a small bowl. Stir the ingredients together until fully combined. Cover and store in the fridge. Allow to sit for 1 to 2 hours for best flavour.

Sweet and Smokey BBQ Sauce

Ingredients

3 tablespoons olive oil

2 cloves garlic, minced

200g ketchup

60ml cup water

60ml cup apple cider vinegar

50g cup brown sugar

2 teaspoons paprika

1 teaspoon smoked paprika

1 teaspoon chili powder

1 teaspoon cayenne

Method

Heat oil in a small saucepan over medium heat.

Once the oil is hot, add the minced garlic and sauté two minutes.

Add remaining ingredients and let cook for three minutes.

Reduce heat to low and simmer 15 minutes until thickened.

Apple and Celeriac Remoulade

 

Ingredients

2 small ripe tomatoes

1 sweet, crunchy eating apple, cored and thinly sliced

1/4 celeriac, finely chopped

2 small gherkins

1 small red onion, finely diced 1/4 bunch of fresh dill, chopped 1/4 bunch of fresh parsley, chopped

1 tbsp capers, chopped

 

Dressing:

200g Greek yogurt

1 tbsp wholegrain mustard 1 tbsp Dijon mustard

1 tsp white wine vinegar salt and pepper

 

Method

Cut the tomatoes in half and scoop out the seeds and watery juices, then finely dice the flesh.

Toss the diced tomatoes, apple, celeriac, gherkins, red onion, dill, parsley and capers together in a large bowl.

In a separate small bowl, whisk together the Greek yogurt, wholegrain mustard, Dijon mustard and vinegar and a pinch of salt and pepper to taste.

Pour the dressing over the apple and celeriac mixture and toss to combine well.