Smoked Burgers with Pear & Fennel Slaw
Ingredients
For the burgers
- Ground chuck steak (around 1/3lb per burger)
- Brioche buns
- Cheddar cheese slices
- Beetroot Optional
For the pear & fennel slaw
- 2 carrots, coarsely grated
- 2 pears, coarsely grated
- 1/2 head red cabbage, thinly sliced
- 1/2 head green cabbage, thinly sliced
- 1 tsp sugar
- 1 Tbsp mayo
- 1 Tbsp red wine vinegar
- salt and pepper to taste
Instructions
To make the burger patties
- Grind chuck steak on a coarse grind.
- Using wet hands, form into patties of approxiately 1/3lb. Using your thumb or back of a teaspoon, make little dimples or craters into top of burgers, and refrigerate.
To make the coleslaw
- Combine vinegar, sugar, salt and pepper, and mayo in a large bowl, then add all other ingredients and stir together.
To cook the burgers
- Smoke burgers at 225°F for 30 minutes.
- Lightly brush burgers with oil, then sprinkle with salt and pepper and place on a hot grill.
- Finish burgers for a minute on the first side, flip, and add a slice of cheddar. Finish second side for a further minute.
- Lightly toast buttered buns, and slice some beetroot.
- Build burger with slaw on top. Add BBQ sauce if desired