Beef and speck burger with Dijon and mayo

Secret ingredient: Speck is cured pork with a salty, smoked flavour similar to bacon.

Recipe «Beef and speck burger with Dijon and mayo» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 80g finely shredded iceberg lettuce, 30g finely shredded plain cabbage, 125g mayonnaise, 1 tbsp fried shallots, 500g brisket and 150g speck, minced , 2 tbsp olive oil, 8 dinner rolls, halved, 4 Kraft cheese slices, quartered , 2 tbsp Dijon mustard, 16 small cornichons, halved lengthways, plus 8, extra, to serve.

Ingredients:

• 80g finely shredded iceberg lettuce 
• 30g finely shredded plain cabbage 
• 125g mayonnaise 
• 1 tbsp fried shallots 
• 500g brisket and 150g speck, minced 
• 2 tbsp olive oil 
• 8 dinner rolls, halved 
• 4 Kraft cheese slices, quartered 
• 2 tbsp Dijon mustard 
• 16 small cornichons, halved lengthways, plus 8, extra, to serve 

Instructions

1. Combine the lettuce and cabbage in a small bowl. Combine the mayonnaise and fried shallots in a bowl.
2. Use clean hands to divide mince mixture into eight portions. Shape each portion into a small patty about 1cm thick (large enough to fit in your rolls).
3. Heat the oil in a large non-stick frying pan over medium-high heat. Add half the patties and cook for 2-3 minutes each side until cooked through and crispy. Repeat with remaining patties.4 Meanwhile, preheat the grill. Toast cut side of roll for 1-2 minutes or until golden. Top the base of each roll with a few pieces of cheese. Grill for 1-2 minutes or until melted.
4. Spread the cut sides with butter. Spread bases with Dijon and top with lettuce mixture, a patty, mayonnaise mixture, cornichons and the roll top. Use a skewer to attach an extra cornichon to the top of the roll, if desired.