A few days ago, we made a delicious Salsa Verde mayonnaise. We first tried it on a few pork chops, and it tasted fantastic. We had to do more with this. That is why we build this hamburger.
These are all the ingredients for the salsa verde burger. Simple as that. Now we had made the Salsa Verde mayonnaise earlier, so half the work was done. The rest of the burger is not very difficult anymore but very tasty.
The minced beef for the burger is flavored with freshly grated Parmesan cheese and a generous splash of Tabasco. We use the Garlic Tabasco. A mild variant, so a lot goes in the ground meat.
You don’t have to be afraid that the hamburger will get too spicy. The Tabasco becomes a lot milder when heated. If you have your own favorite hot sauce, you can, of course, use that.
We make burgers of about 150 grams (5 oz). Make sure the burger is larger than the bun. The meat will shrink due to the loss of moisture. You can see here how much cheese is in the burger.
Do not try to mold the burger too much, or the burgers will not become tender. Divide the ground beef and try to push it loosely in the shape of a hamburger. We put each burger on a piece of parchment paper and then put it in the fridge for an hour to stiffen up. This way, the burger will not fall apart on the barbecue.
These burgers are best when you grill them on a grill plate or in a cast iron pan. You can put them on the grill plate quickly with the baking paper. Press slightly so that the minced meat hits the plate well everywhere.
Here you can see what happens with the cheese. This melts between the minced meat and creates a terrific crust. When the burger is cooked, sprinkle it with some black pepper and salt.
The burger goes on a grilled bun on a bed of red cabbage and a generous scoop of the Salsa Verde mayonnaise.
- 300 grs minced beef (for 2 burgers) (11oz)
- 50 grs grated Parmesan cheese (1.7oz)
- Garlic Tabasco
- Salsa Verde mayonnaise
- 150 grs sliced red cabbage (5oz)
- Pepper and salt to taste
- 2 large white potato rolls
- Make the Salsa Verde mayonnaise a day in advance
- Mix the minced meat with the Parmesan cheese and the Tabasco and form a hamburger slightly larger than your sandwich
- Let the burger stiffen for an hour in the fridge while you light the barbecue.
- Place the burgers on the grill plate and turn the first time when the burger comes loose on its own. Then turn the burger until the burger has a core temperature of 70°C (160F). Then sprinkle them with some salt and pepper.
- Cut the rolls in half and grill them on the cut side until golden brown.
- Top the sandwiches with a handful of red cabbage, the burger, and then a scoop of the Salsa Verde Mayonnaise.