HOMEGROWN FARM FRESH MEATS RUMP STEAK BURGER
A burger is all about the meat - in this version created by Kathy Paterson the rump is cut very finely giving patties with texture and flavour. Kathy used rump from ONZFPA 2021 Supreme Champion Homegrown Farm Fresh Meat. She recommends making a batch of the relish ahead of time. If you love a burger and beer, you can’t go past matching this dish with Emerson’s Pale Ale.
Makes 4
450g Homegrown Farm Fresh Meats’ rump steak
4 spring onions, trimmed and very finely sliced
1-2 tablespoons roasted red capsicum relish
salt
olive oil for cooking
Roasted Red Capsicum Relish
¼ cup olive oil
1 medium onion, chopped or very finely sliced
750g red capsicums, roasted and skinned (see tip), and cut into thin strips
1 cup red wine vinegar
750g ripe tomatoes or use canned tomatoes
1 cup sugar
2 large cloves garlic, crushed
2 red chillies, deseeded and finely chopped
2 teaspoons grated fresh ginger
½ teaspoon salt
½ teaspoon ground allspice
To finish
4 Paneton Brioche Buns
mayonnaise for spreading
4 handfuls of green leaves, such as baby silver beet, rainbow chard, baby spinach leaves or salad leaves
a small handful of flat leaf parsley leaves
Make the roasted red capsicum relish, put the olive oil and onion in a heavy-based saucepan and cook over low heat until the onion is soft, about 7 minutes. Increase the heat and add the capsicum strips and the vinegar, cooking until the vinegar has reduced by half.
Meanwhile, puree and sieve the tomatoes. Measure 2 cups of this tomato juice and add this to the saucepan along with the sugar, garlic, chilli, ginger, salt and allspice. Lower the heat and cook until the relish thickens, stirring occasionally.
Leave to cool before transferring into 2 sterilised medium-sized glass jars. Screw on the lid and store in the fridge.
Make the meat patties, very finely cut the rump steak or you can mince the steak, if you prefer. Very finely cut part (or all) of the fat cap as this will add awesome flavour and help with binding the patties. Put both into a bowl and add the spring onions and relish. Season with salt. Shape the mixture into 4 thick patties, put onto a plate, cover and put in the fridge to firm up for about an hour, or longer if you want to make ahead.
Heat a flat hot plate or heavy-based frying pan over medium-high heat. Smear with olive oil and add the patties. Cook for 2 minutes on each side, turning very carefully so they don’t fall apart. (This is the slightly tricky part with finely cut rather than minced meat). If they do fall apart a little, just gently push back together. They can be a little freeform!
To serve, cut the buns in half horizontally and toast the cut sides on a hot grill plate or similar. Spread both cut sides with mayonnaise.
Scatter greens over the base bun and top each with a patty. Scatter over the parsley leaves. Spread a little relish over the top bun and put on top.
Other seasonal burger fillings
Sliced avocado and basil leaves; sliced cucumber and fresh tomatoes; freshly cooked and sliced beetroot. Another favourite is adding pickled onion or pickled vegetables.
Kathy Paterson’s Expert Tip
To roast and skin red capsicums, heat the grill until very hot. Cut in half, core and deseed capsicums. Put on a baking tray, lined with baking paper, cut side down and grill until the skins are blackened. Transfer to a bowl, cover and let them steam and cool before peeling away the blackened skins and discarding.