Who said you had to use our Angus Beef & Beetroot Burgers only in a bun? We love this alternative with all of the goodness popped inside a lettuce cup. Tip: add some chipotle to the lemon mayo for an extra hit!
1 pkt Green Meadows Beef Angus Beef + Beetroot Burgers
3 tbsp olive oil
4 radishes, sliced thin
6 tbsp lime mayo (see the recipe below)
1 iceberg lettuce, washed
1 cup coriander leaves
3 tbsp almonds, roasted and crushed
1 cup mixed sprouts
1 cup green beans, blanched and sliced
Salt and pepper
Preheat a BBQ or griddled fry pan, take the eggplant and slice into ½ cm circles, season with a touch of salt and drizzle with 2 tbsp olive oil. Place eggplant in pan and cook for 4-5 minutes each side. Remove and roughly chop.
Using the same pan, lightly oil beef and beetroot patties with remaining oil and place into pan. Cook on either side for 4-5 minutes.
Take the lettuce and continue to remove the out leaves until you reach the smaller cups towards the center of the lettuce. Collect 4 and set aside.
In a medium bowl combine the radish, coriander, eggplant, mixed sprouts, green beans. Dress with half the lime mayo. Place into the lettuce cups, followed by the Angus Beef & Beetroot Burgers. Place onto plate.
Garnish with the remaining lime mayo and crushed toasted almonds.
juice of 2 limes
1 tbsp honey
½ tsp Dijon mustard
1 egg yolk
½ tsp salt
1 cup vegetable oil
Blitz or whisk first 5 ingredients together in a food processor and blitz. Alternatively, blend with a stick blender or whisk in a bowl. Slowly drizzle in vegetable oil while mixing, until mayonnaise reaches a creamy consistency.