Globecooking recipe : Aussie Burger & Chips with spicy coleslaw (Australia)

This meal, made following one of the recipe cards from my Australian-themed Kitchen Trotter box,  was so simple that I don't really think it warrants a blogpost. When I saw the title, I was expecting homemade burgers at least but no, it said to use frozen ones. (You could make your own though - these homemade BBQ burgers would be perfect and they only take a few minutes extra to make.)  However, I've noticed that the simplest meal ideas are often the most popular ones on my blog, so I'll share it with you in case you want an Australian twist on the classic burger and chips.

It used three ingredients from the Australian box : Beetroot & Horseradish Relish, BBQ sauce and Aboriginal spice mix. The idea of adding beetroot to a burger is very similar to the New Zealand-inspired Kiwi Burger that I made some time ago, using slices of beetroot rather than a relish, which made it harder to eat !

Aussie Burger & Chips with spicy coleslaw

ingredients :

For the burgers :

6 beefburgers

6 slices of cheddar

6 burger buns

a drizzle of olive oil

lettuce

2 tomatoes

salt & pepper

4tbsp beetroot & horseradish relish
2tbsp Aboringinal spice mix
BBQ sauce

To make your own mayonnaise and garlic mayonnaise :

1 egg yolk

2tsp mustard

sunflower oil

olive oil

half a clove of garlic

salt & pepper

For the spicy coleslaw :

half a red cabbage

half a green cabbage

1 carot

2 spring onions

1tsp Aboriginal spice mix

1tsp white wine vinegar

1tsp sugar

salt and pepper

For the chips :

6 potatoes

2tbsp olive oil

salt & pepper

Start by making the mayonnaise. Put the egg yolk and the mustard in a large bowl. (Chill the egg in the fridge before you start to help your mayonnaise come together.) Beat on a high setting with an electric whisk and gradually add a drizzle of sunflower oil. Keep adding more oil, a little at a time, but go easy so the mayonnaise doesn't end up too runny. After about 15 minutes, it should be nice and firm. Finish off with a splash of olive oil. Separate the mayonnaise into two bowls and incorporate the crushed garlic into one of them. Keep in the fridge until required. (The kids never like homemade mayo so I will be honest, I just used a jar of shop-bought mayonnaise.)

For the coleslaw, cut the cabbages into fine strips (I used white cabbage instead, as it's what we prefer), along with the carrots and spring onions. Put the salt, vinegar, sugar, 4tbsp of the mayonnaise and 1tbsp of the Aboringinal spices in a big bowl and mix together. Add the vegetables and toss to evenly cover everything. Chill in the fridge.

For the chips, preheat the oven to 180°C.Slice your potatoes into chips and leave to sit in the olive oil for a few minutes. Lay them out on a baking tray covered in baking parchment, making sure they are in one layer and don't touch. Bake for 20 minutes. Remove from the oven when they are nicely browned and sprinkle with salt and pepper. Leave to cool on the baking tray while you assemble the burgers.

Slice the tomatoes and toss with the Aboriginal spice mix and salt. Sprinkle the burgers with the same and cook them in the olive oil or grill them. Spread beetroot relish on the bottom half of the bun. (You can grill the buns first if you like.) Top with shredded lettuce and a couple of slices of tomato, then a burger, a slice of cheese and some of the mayonnaise or BBQ sauce.

Serve the burger with chips, coleslaw and a dollop of BBQ sauce on the side.

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Fancy trying some more Australian dishes? How about BBQ Beef Pies or ANZAC biscuits?