Gourmet Burgers with Dulse Seaweed and Oyster Sauce
Dulse Seaweed Flakes 30g Pouch - add to basket
- add to basket
MasterChef 2008 winner James Nathan's recipe will change the way you enjoy burgers.
Serves 4
Time 80 mins prep, 10 mins cooking
Medium difficulty
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.
INGREDIENTS
Burger mix
- 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)
Buns
- 4 burger buns
- 1 egg white
- 1 tbsp Dulse or Smoked Dulse
METHOD
- 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.
