Chef Ambassador for Real Galloway Beef, Fraser Cameron, shares his favourite way to prepare and serve Aldi's Galloway Gourmet Burger.
Galloway Gourmet Burger served with hand cut Chips and a lightly Curried Coleslaw
- 4 Galloway Beef Burgers
- 4 Brioche Burger Buns
- 1 Large Beefsteak Tomato
- 1 head of Romaine Lettuce (washed)
- 1 Red beetroot (peeled)
- 100ml water
- 100g caster sugar
- 100ml white wine vinegar
- 500g Mayonnaise
- 2 tsp Garlic granules
- 1 tsp Ground coriander
- 2 tsp Mixed herbs
- 1 Red onion (peeled but left whole)
- 6 large maris piper potatoes (peeled)
- 2 carrots (grated)
- ½ white cabbage (shredded)
- 1 white onion (shredded)
- 4 tbsp salad cream
- 1 tbsp beetroot juice
- 1tsp curry powder
Finely shred the white onion, carrot and cabbage and combine with the salad cream, 250g mayo, curry powder beetroot juice in a bowl. Generously add salt and pepper to taste then set aside.
Slice the peeled potatoes into thick wedges and fry in a deep fat fryer at the lowest temperature possible (120/130*) for 12 minutes. Drain the blanched chips onto kitchen roll.
Fry the chips for 4 minutes at 180* in the fryer and season well with sea salt.
Galloway Gourmet Burger:
Mix the water, sugar and white wine vinegar to make a sweet pickle mix. Slice the beetroot thinly and put in the pickle mix for 20 minutes.
Mix 250g of mayo with the garlic, coriander and mixed herbs and set to one side
Prepare the salad for the burger by slicing the tomato and red onions into rings. Slice the lettuce into squares that fit neatly to the size of the buns.
Season the burgers and put into a hot frying pan with oil. Let the burger caramelize on one side then turn and caramelize the other side.
Put the burgers into the oven for 4 minutes while you cook the chips.
Toast the brioche buns gently and put in the oven to keep warm. At this point if you would like to add cheese to your burger put it on while in the oven so it melts evenly.
Assemble the burger. Take the toasted buns and spread a bit of mayo onto them. Then arrange the salad nicely and place the burger on top. Put a little bit of beetroot on the top and the top bun.
Serve with a good helping of double cooked chips and a dollop of coleslaw.
- The mayonnaise can be made in advance and stored in the fridge, it goes great with lots of other meals
- Toast the buns under the grill to stop them going soggy
- Gently press the burgers while cooking to ensure an even colouration
- Use a skewer to hold the burger in one place