Gourmet Burgers with Dulse Seaweed and Oyster Sauce
Dulse 30g shaker tin - add to basket Applewood Smoked Dulse 120g tub - add to basket
MasterChef 2008 winner James Nathan's recipe will change the way you enjoy burgers.
Time 80 mins prep, 10 mins cooking
We can vouch for the fact that Dulse in burgers is delicious: it's been our secret weapon since Mara was founded. Matched with beef, Dulse gives an unmistakable robust, salty flavour boost. And Smoked Dulse? Mind-blowing.
- 2 tbsp Dulse or Smoked Dulse
- 400g minced Scotch beef
- 1 tbsp oyster sauce
- 2 tbsp tomato ketchup
- 1 egg yolk (keep the white)
- Black pepper
- 1 tbsp cooking oil
Burger relish and garnish
- 50g sugar
- 100ml white wine vinegar
- 1 large red onion
- 3 tomatoes
- 1 tbsp gherkins
- 1 tbsp capers
- 4 tbsp tomato ketchup
- 1 tbsp English mustard
- A pinch of salt
- 4 slices mature cheddar cheese (optional)
- Pre heat the oven to 180C.
- Mix the beef together with the oyster sauce, Dulse, egg yolk, ketchup, black pepper and cooking oil.
- Divide the mixture in 4 and shape into burger patties.
- Dissolve the sugar in the white wine vinegar. Finely chop the red onion, tomatoes, the gherkins and capers. Season with salt then pour over the vinegar mixture.
- Allow to marinate for about 1 hour then drain and discard the liquid. Mix together the ketchup and English mustard and add the tomato and onion mixture to it. Mix well.
- Brush each burger bun with egg white then sprinkle over Dulse. Put in the oven for a minute to set the egg. Keep the bun warm.
- Heat an oven-proof frying pan on a high heat. Add oil then sear the burger patties on both sides for about 1 minute per side, then put in the oven until cooked through. For the last 30 seconds, top the burgers with cheese so it begins to melt.
- Serve the burgers on the warmed buns with the relish and a salad.