Angel Bay Healthy Angus Beef Burger
This recipe engages the use simple application and utilisation of leftover or ageing ingredients within your business.
Use these simple recipes and apply them whatever is currently in the pantry / cool room in the simple endeavour to reduce and reuse before cracking open another tin, bucket or packet of ingredients as a rolling fresh approach to menu sustainability.
Ingredients
- 4 Angel Bay Healthy Burger Patties
- 8 Burger Buns
- 4 Pickles (house-made or bought-in)
- 20g Fresh chilli, chopped
- 40g Butter
- 1/2 head of Lettuce
- 1 bunch of old herbs & greens from a cool room i.e. parsley, coriander, mint, dill, basil, roquette, spinach.
- 100g Mustard
- 100g Apple Cider Vinegar
- 1000g Aioli or Mayonnaise
- 1000g Old Milk
- 30g Vinegar or Lemon Juice
- 1/4 tsp Salt
- 2 cloves of Garlic, minced
- 1 srig of Rosemary, finely chopped
Serves 4
Method
- To make ricotta, heat milk in a pot over medium to low heat to 85c, stirring constantly.
- Once the milk comes to temperature, add salt and vinegar or lemon juice, lower the heat and continue stirring for 2 minutes to agitate the milk and start the curdling process.
- Remove the pot from the heat, cover and let it sit for 20 minutes.
- Ladle the white curd cheese over a strainer lined with a fine cloth like a muslin cloth. Let it drain for 5 minutes, then place it in a mixing bowl, add garlic and rosemary, and check the seasoning.
- To make the sauce, combine all the ingredients in a blender and process until smooth. Check the seasoning, and set aside.
- Grill the Angel Bay Angus Burger patty until it reaches an internal temperature of 75c. At the same time, grill the bacon until it begins to crisp up a little. Season if needed.
- Toast burger bun and slather with butter.
- To build the burger, smear the base with herb sauce, top it with lettuce, Angel Bay Angus Patty, pickle and fresh ricotta, and top it with a burger bun.
- Serve with fried leftover potato skins /offcuts.