Beef schnitzel burger
Crunchy and cispy burger packed with veggies
Serves
4
Prep Time
30 mins
Cook Time
3 mins
A burger with lots of great textures. You could use your favourite coleslaw in place of the green cabbage or add some fresh chopped herbs to the cabbage as well.
A burger with lots of great textures. You could use your favourite coleslaw in place of the green cabbage or add some fresh chopped herbs to the cabbage as well.
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ShareIngredients
4 slices Quality Mark beef schnitzels
1/4 cup plain flour
1 egg
lightly beaten with 2 Tbsp water2 cups dried breadcrumbsi
oil
for fryingkosher salt
black pepper
4 hamburger buns
4 tsp mayonnaise
4 good handfuls green cabbage
finely shreddedcauliflower pickle
see recipe below
400g cauliflower
broken into florets and thinly sliced3 Tbsp bread and butter pickles
chopped, plus a little pickling liquid2 Tbsp yoghurt
1 tsp Dijon mustard
kosher salt
Method
Use kitchen scissors to make small cuts around the edge of each piece of beef so they don’t curl during cooking.
Put the flour, egg and breadcrumbs in separate shallow bowls. Coat a piece of beef in the flour, shaking off excess, then dip in the egg and finally coat in the breadcrumbs. Put in the fridge while you heat the oil.
Heat a large frying pan over medium heat and add enough oil to cover the base. Once the oil is hot, add the beef pieces, in batches if necessary, and cook for 3-4 minutes, turning once. Drain on crumpled kitchen paper and lightly season.
Mix together the cauliflower, pickles, yoghurt and mustard. Stir in a little of the pickling liquid. Season with salt, cover and put in the fridge until ready to use.
To serve, slice the buns in half horizontally and lightly toast cut sides.
Top each bun base with mayonnaise then with the shredded cabbage. Put on a piece of crumbed beef and top with some cauliflower pickle. Finish with bun tops that you have spread with mayonnaise.
