April 24, 2017

Here’s one for ANZAC Day – my take on this classic New York deli sandwich which is traditionally made by stuffing toasted rye bread with corned beef, sauerkraut, melted Swiss cheese, and Russian dressing. I like to keep burger patties nice and simple with just salt and pepper. The dressing can be made a few days ahead. Enjoy x

Serves 4

600g Beef mince
Salt and pepper

Russian sauce
1 small shallot
1 cup good mayonnaise
1/4 cup tomato sauce
4 teaspoons bottled horseradish
1 teaspoon Siracha
1 teaspoon Worcestershire sauce
1/4 teaspoon sweet paprika
1/2 tsp sea salt

To serve
200g gruyere cheese cut into slices
8 large pickles
200g pre prepared Sauerkraut (I used Be Nourished brand but it’s easy to make too)

Heat oven to 200C.  Form beef into 4 hamburger patties. Use your thumb to imprint a dimple into the middle of each burger. Season both sides of the hamburgers with salt and pepper.

Splash olive oil in a cast iron pan over medium heat. Put dimple side down and cook hamburger patties 3 minutes on one side, turn, add the cheese and place in the oven for another 5 minutes until the cheese melts.

For the Russian sauce blend all ingredients together in a food processor until smooth and chill until ready to eat.

Grill cut sides of buns and generously spread bases with Russian sauce, and top with beef patties, sauerkraut, pickles and season to taste, sandwich with tops and devour.




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