Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 6 people
Estimated cost per serve is 7.52 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 1 large avocado, deseeded (thinly sliced)
- 1 brown onion (grated)
- 1 red onion (thinly sliced)
- 3 corn cobs (husks and silks removed)
- 1 iceberg lettuce (leaves separated)
- 1tablespoons barbecue sauce
- 1tablespoons tomato sauce
- 2teaspoons Dijon mustard
- 1/4 cup sesame seeds
- 1/4 cup apple cider vinegar
- 600grams pork & veal mince
- 200grams sweet Solanato tomatoes (quartered)
- 250grams cooked beetroot (finely diced)
- peri peri mayonnaise (to serve)
Method
Step 1 of 5
Preheat oven to 180°C. Line a baking tray with baking paper.
Step 2 of 5
Combine red onion and vinegar in a bowl. Season and set aside to lightly pickle for 20 minutes.
Step 3 of 5
Meanwhile, combine mince, brown onion, sauces and mustard in a bowl. Season and mix to combine well. Form into 12 patties and place on tray. Place sesame seeds onto a plate then press one side of each patty into seeds to coat. Heat a chargrill pan over high heat. Cook seeded sides of patties for 3 minutes or until golden. Turn and cook for a further 3 minutes. Transfer patties to tray and bake for 10 minutes or until cooked through.
Step 4 of 5
Meanwhile, cook corn in chargrill pan for 10 minutes or until charred all over. Cut kernels from cobs and set aside.
Step 5 of 5
Place lettuce leaves into bowls. Drain and add pickled onion, patties, beetroot, corn, tomato and avocado. Top with peri peri mayonnaise. Serve.
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