Simon Gault's HOROPITO KIWI BURGER with 2010 Reserve Syrah
• 1 large onion, finely chopped
• 1 kilo lean beef mince
• 6 tbsp Simon Gault Home Cuisine Kiwi seasoning (or more if you like)
• 2 eggs
• 50ml olive oil
• 6 burger buns
• 1 1/2 cups grated cheese
• 3 tbsp mayonnaise
• 6 lettuce leaves
• 3 tomatoes, sliced
• 9 small pickled beets, cut in halves
Preheat the oven to 185°C.
In a mixing bowl place the mince, onion, eggs and Simon Gault Home Cuisine Kiwi seasoning then mix thoroughly.
Form into 6 large meat patties. In a frying pan heat the olive oil until it starts to shimmer then place the patties into the pan and cook through.
While the patties are cooking slice the burger buns in half and place onto a baking tray. Place the cheese on top of the buns, place into the oven and bake until the cheese is melted, then remove from the oven.
On the bun bottom halves spread on the mayonnaise then place the lettuce, tomato, kiwi patties, beetroot then top with the top halves of the burger buns.
To stop the burger going everywhere when you serve it, use a bamboo skewer and insert it down the middle of the burger. Then serve.