Following on from our Vietnamese theme last week, it’s time to hear from our second Summer Sub. And yes, you guessed it. It’s another Vietnamese inspired dish to take you through every summer BBQ.
About our expert:
Lauren is a Melbourne based health sciences student looking forward to wandering down the path of nutrition and dietetics. She has always been an enthusiastic cook in her own kitchen and has a diploma in photography from RMIT. Through using short anecdotes and photographs, Lauren enjoys sharing her food, travel and cultural experiences. Follow Lauren on twitter @laurensedger.
I have fond memories of stopping for dinner at the local fish and chip shop as a kid, after a long afternoon at the beach, bleary-eyed and with sandy toes I would eagerly wait behind the counter as my burger with the lot was slowly assembled. I still enjoy a good burger and I’m lucky enough to source my grass-fed, free range beef from a cattle-rearing neighbour. I can tell you right now that happy cows really do equal a happy dining experience.
When I don’t have this beef on hand for a burger, the next best thing I’ve found is made by Peppercorn Food Company. Australian beef, no added nasties and high in protein while being low in saturated fat makes their product range including Peppercorn Burgers quite nutrient dense. Check out the nutrition info on their sausages, meatballs and even meat loaf too.
For this recipe I’ve used one of the Peppercorn Extra Lean Asian Beef Burgers, that come with added herbs and spices. This recipe comes from wanting to reinvigorate the classic Aussie burger and introduce some spice. I also went a little pumpkin nuts and started adding it to every sandwich and wrap combination. Ok, I also made a pumpkin pie. It goes well with the beef and complements the tangy coleslaw. If you aren’t a bread fan, you can omit and serve it on a generous spoonful of pumpkin puree. Not being too bread heavy, there may just be a little room left after the burger for some fruit, dark chocolate or if you’re anything like me at the moment – good quality frozen yoghurt.
Ingredients
6 Peppercorn beef burger patties with Asian herbs and spices
3 grainy sourdough bread rolls
1 quantity of Vietnamese coleslaw (see below)
1 cup of baby spinach
1 quantity of pumpkin puree (see below)
Good quality whole egg mayonnaise
Extra virgin olive oil
Method
1. Drizzle both sides of meat patties with extra virgin olive oil and place in a pan or grill over medium heat
2. Cook for approx. 7 minutes each side or until cooked through
3. Halve each sourdough roll so you have 6 bases and grill lightly until warm
4. Spread each base with mayonnaise and a spoonful of pumpkin puree
5. Assemble burger with a small handful of baby spinach, a spoonful of dressed coleslaw, meat pattie and top with another small spoonful of coleslaw
Vietnamese coleslaw
2 cups of wombok cabbage
1 carrot
8 snow peas
½ cup of mint leaves
½ cup of coriander leaves
2 green shallots
¼ cup of rice vinegar
2 tbsp palm sugar
2 tbsp fish sauce
1 small red chilli
1 garlic clove
Method
1. Very thinly slice wombok, peeled carrot, snow peas, green shallots, mint, coriander and combine in a bowl
2. Finely slice red chilli and crush garlic clove
3. In a small jar combine rice vinegar, sugar, fish sauce, chilli, garlic and shake until sugar dissolves
4. Shortly before serving pour dressing over coleslaw
Pumpkin puree
½ a butternut pumpkin
Salt and pepper
1 tsp of honey
Extra virgin olive oil
Method
1. Pre-heat oven to 180 degrees Celsius
2. Roughly chop pumpkin into medium chunks removing skin
3. Drizzle with honey and extra virgin olive oil
4. Roast in oven for 40 minutes or until pumpkin is cooked through
5. Mash until smooth and season with salt and pepper to taste
Now enjoy!
Editor’s comment:
One word Lauren, Yum. So fabulous to have you on board. Have you tried Peppercorn Foods? Big shout out to them for sending us the samples. How do you do a healthier burger lovelies?
