Chargrilled prime beef burger, fennel coleslaw (served with triple cooked chips)



  • 1kg mix (mince on a medium mincer)
  • 270g minced lean rump
  • 265g minced jacobs ladder (or neck)
  • 265g minced rib cap
  • 200g minced suet
  • 5 brioche buns (toasted)
  • Lettuce and tomato garnish
  • Mustard mayo (in squeezy bottle)
  • Tomato relish (in squeezy bottle)
  • Deep fried onions
  • Pickled cucumber
  • Salt and pepper mill


  1. Take the minced meat and form into burgers in a burger mould (10cm diameter), reserve and refrigerate.
  2. When ready to grill the burger season well with sea salt and black pepper as with a steak. Pour a little sunflower oil on the burgers, place the burgers in the charcoal oven and cook to the required degree.
  3. Arrange the toasted burger buns onto the plates, place the lettuce and tomatoes on. Place the burger on, top with the tomato relish, mustard mayo, fried onions and cucumber.
  4. Serve with the triple cooked chips and fennel coleslaw.

Tomato relish ingredients (1 litre – serves 20/30)

  • 260g onion (chopped finely)
  • 1k ripe plum tomatoes (chopped)
  • 3 red chilli (chopped)
  • 2 cloves of garlic
  • 6 pinches of salt
  • 8 pinches sugar
  • 700ml passata
  • 1 lime


  1. Sweat the onion, garlic and chilli down slowly until golden.
  2. Add the tomatoes and passata, salt and cook out until the mixture becomes thick. Add the lime juice.
  3. Pass through a course strainer.
  4. Make sure that it is of ketchup consistency.
  5. Pour in to a squeezy bottle.

Mustard mayonnaise ingredients (serves 20/30)

  • 500ml mayonnaise
  • 115ml Colemans English mustard
  • 5g mustard powder
  • 20ml Worcestershire sauce
  • 20ml lemon juice


  1. Place the ingredients in a bowl and mix together and pour in to a squeezy bottle.

Fennel coleslaw ingredients (serves 6)

  • 2 bulbs fennel
  • 50g mayonnaise
  • 50g Greek yoghurt
  • 1 tbsp English mustard
  • 1 tsp white wine vinegar
  • 1 tbsp fennel seeds
  • Salt and freshly ground black pepper


  1. Cut the fennel bulbs into quarters and remove the core at a slight angle. Slice very finely using a sharp knife, mandoline or run through the food processor.
  2. In a large bowl, mix together the mayonnaise with the Greek yoghurt and the English mustard. Mix in well and stir the white wine vinegar through.
  3. Place the sliced fennel into the bowl and use your hands to coat the fennel with the dressing.
  4. Scatter the fennel seeds over and season well with salt and freshly ground
    black pepper.
  5. Serve immediately.
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