Jamie's ultimate Canada Day burger

Name: Jamie's ultimate Canada Day burger
Total time: 55 min
Yield: 4
Ingredients: 800g minced chuck steak; olive oil; 1 pinch of cumin seeds; 4 slices of Canadian Cheddar cheese; 4 burger buns; tomato ketchup; 2 heaped tablespoons fat-free natural yoghurt; 1 teaspoon Dijon mustard; 1 teaspoon English mustard; 1 lemon; 2 tablespoons extra virgin olive oil; ¼ of a red cabbage; ¼ of a white cabbage; 1 small red onion; 1 carrot; 1 red eating apple; a few sprigs of fresh mint; ½ – 1 fresh red chilli; 2 gherkins; 1 handful of baby spinach leaves; 4 rashers of Certified Humane smoked streaky bacon

It's Canada Day, so celebrate in style!

“A delicious, juicy burger packed with all the tastiest trimmings – you'll love this. ”

Serves 4

Cooks In55 minutes

DifficultyNot too tricky

Beef Alfresco Father's day Bread Pork Mains

Nutrition per serving

Calories 513 26%
Fat 25.4g 36%
Saturates 8.6g 43%
Sugars 14.3g 16%
Salt 2.5g 42%
Protein 23.9g 48%
Carbs 47.8g 18%
Fibre 5.6g -

Of an adult's reference intake

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Ingredients

BURGERS
800g minced chuck steak
olive oil
1 pinch of cumin seeds
4 slices of Canadian Cheddar cheese
4 burger buns
tomato ketchup
SLAW
2 heaped tablespoons fat-free natural yoghurt
1 teaspoon Dijon mustard
1 teaspoon English mustard
1 lemon
2 tablespoons extra virgin olive oil
¼ of a red cabbage
¼ of a white cabbage
1 small red onion
1 carrot
1 red eating apple
a few sprigs of fresh mint
½ – 1 fresh red chilli
2 gherkins
1 handful of baby spinach leaves
4 rashers of Certified Humane smoked streaky bacon

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Method

Divide the minced chuck steak into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 2cm wider than your buns. Place on an oiled plate and place in the fridge to firm up.
Preheat the barbecue to high or place a griddle pan over a high heat until screaming hot.
To make the slaw, add the yoghurt and both mustards to a large bowl and squeeze in the lemon juice. Pour in the extra virgin olive oil and season with a pinch of sea salt and black pepper, then mix together well.
Remove the tatty outer leaves from the cabbages and peel the onion and carrot. Coarsely grate all the veg into the bowl of dressing, along with the apple.
Pick the mint leaves and finely slice them with the chilli (deseed if you like), gherkins and spinach, then add to the bowl and set aside to toss together just before serving.
Season the burgers with a small pinch of salt and pepper and the cumin seeds, then place onto the barbecue or griddle pan.
Cook the burgers for 3 to 4 minutes, then flip them over. Place a slice of cheese on top of each one and cook for a further 3 to 4 minutes, or until the cheese has melted and the burgers are cooked to your liking.
Meanwhile, cook the bacon until sizzling and golden brown all over, then remove to kitchen paper to drain.
Once cool enough to handle, chop the bacon into small pieces, add to the slaw, then mix everything together. Have a taste and add a little more lemon juice or seasoning, if needed.
Cut the burger buns in half and lightly toast them, cut-side down.
Spread a little tomato ketchup onto each base and place a burger on top. Add a dollop of slaw and the bun tops, then – this is the most important bit – press down to squash all those delicious flavours together, and tuck in!