Pickled vegetables are great with everything, especially these wagyu beef burgers.
In this recipe, the salt draws out the water from the vegetables, creating a beautiful pickle flavour. These pickles are also great in sandwiches or sprinkled over a salad. They keep in the fridge for up to a month.
Makes 4
- For the pickle, stir the vinegar, sugar, salt and chilli flakes in a bowl. Add the vegetables and set aside for a couple of hours or overnight.
- Combine the mince, salt and pepper and mould into four even-sized burger patties. Chill until needed.
- Cook the patties in a frying pan or barbecue on medium heat. At the end, add the cheese to melt.
- To serve, spread the base of each bun with avocado, top with patties and a good serving of vegetables. Spread the lid with mayonnaise and serve.
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