Holy Summer Burger
Ingredients for 4 burgers:
- 600 g ground beef (20% fat)
-
2 tsp "Holy Orangoly" from Rock'n'Rubs - 1 tbsp finely grated orange zest
- 1 tsp Worcestershire sauce
- 2 red onions
- 100 ml orange juice
- 50 ml white wine vinegar
- 1 tbsp honey
- 100 g mayonnaise
- 1 clove of garlic
- 1 tsp orange zest
- 1 tsp orange juice
- a pinch of pepper
- 2 ripe peaches
- Cheddar or Gouda
- Arugula
Preparation
- 1
Burger Patties
Gently mix 600 g ground beef (20% fat), 2 teaspoons "Holy Orangoly" by Rock'n'Rubs, 1 tablespoon finely grated orange zest, and 1 teaspoon Worcestershire sauce. Form into 4 patties. Chill for at least 30 minutes.
- 2
Pickled Red Onions
Slice 2 red onions into rings. Briefly bring 100 ml orange juice, 50 ml white wine vinegar, and 1 tablespoon honey to a boil, then pour over the onion rings. Let marinate for at least 1 hour.
- 3
Orange Aioli
Mix together 100 g mayonnaise, 1 clove of garlic, 1 tsp orange zest, 1 tsp orange juice, and a pinch of pepper.
- 4
Grilled Peaches
Slice 2 ripe peaches into wedges and grill them on the barbecue or in a grill pan for 2–3 minutes on each side.
- 5
Grilling burgers
Grill the burgers at 220–250 °C for 3–4 minutes per side for medium, then let them rest briefly. Optionally, melt Cheddar or Gouda on top during the last minute.
- 6
Assemble the burger
Spread orange aioli on the bottom bun. Layer arugula, patty, cheese, grilled peaches, and pickled red onions on top. Lightly spread aioli on the top bun.
