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Recipe from: 1/1/1992 12:00:00 AM
Ingredients 13
Servings 4


  • 60
    chilli relish
  • 60
    fruit chutney
  • 50
    finely chopped mixed herbs
  • 250
    mayonnaise (preferably homemade)
  • 50
    tomato sauce
  • 700
    chuck steak
  • freshly ground black pepper
  • celery and garlic salt to taste
  • 4
    white sesame seed buns
  • 1
    small red cabbage
  • 8
  • watercress or lollo rosso lettuce to garnish
  • cucumber, sliced


In a bowl mix together mayonnaise, finely chopped herbs, relish, chutney, tomato sauce and seasoning. Adjust seasoning, cover with clingfilm and chill. Using a very sharp knife, trim excess fat from steak. Weigh fat and discard all but 50 g. Chop meat and fat roughly. Use a manual or electric mincer with mincing blade to produce a mince that is finely textured, but not smooth, making sure that no chunks remain. Season well with garlic and celery salt. With wet hands, divide meat into four equal-sized portions and shape each portion into a thick patty. Place on a baking sheet and chill for 15 minutes or until firm. Split sesame buns in half and toast cut sides over the barbeque grill until golden. Shred red cabbage finely, slice radishes thinly and toss in a vinaigrette. Break lettuce into leaves and slice cucumber. Cook patty over a hot barbeque, turning once only. To assemble hamburger, arrange lettuce or watercress leaves on base of each bun and top with hamburger, sauce and cucumber slices. Top with bun lid, place onto serving plate and garnish with a good helping of salad.

Read more on: beef  |  grill


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