Our grass fed Belted Galloway mince is so rich and flavoursome that it only needs some salt for seasoning to transform into a tasty burger patty. Topped with our grilled green tomatoes, roasted capsicum, pickled beetroot and onion jam - and you've got yourselves a mighty fine locally grown burger! 

serves 4

600g Belted Galloway mince beef

sea salt

1 red capsicum, core removed, cut into four lengthwise

60g beetroot, peeled and finely sliced (a mandolin is best)

¼ cup apple cider vinegar

1 tablespoon castor sugar

2 green tomatoes, cut into 1cm thick slices

2 handfuls mixed lettuce leaves

120g cheddar cheese, coarsely grated

4 burger buns 

Torello Farm Onion Jam, for spreading

Preheat oven grill to medium-high.

Place mince in a medium bowl and sprinkle with 1½ teaspoons salt.  Using your hands, mix mince to combine salt.  Divide mince evenly into four portions.  Shape into 9cm diameter round patties.  Set aside to come to room temperature.

Place capsicum skin side up on a foil-lined tray under preheated grill.  Grill for 5 minutes, or until the skin blackens and blisters.  Wrap the capsicum pieces together in the foil and leave until cool enough to handle (this helps steam and loosen skin for easy peeling).  Remove blackened skin and discard. Cut capsicum flesh into strips.

Meanwhile, place vinegar, sugar and 2 teaspoons sea salt in a small saucepan over a medium heat.  Bring to a simmer.  Remove from heat.  Add beetroot and toss to coat in mixture.  Set aside to cool. 

Heat a tablespoon of oil in a heavy based frying pan over a medium-high heat.  Add green tomato slices and cook a minute each side.  Transfer tomato to a plate and set aside. Lightly brush burgers with oil.  Add burgers to frying pan.  Cook for 4 minutes, turn over and cook a further 4 minutes.  Remove from heat and set aside for 5 minutes to rest.

Meanwhile, spread cheese evenly over cut side of four bun tops.  Place the cheese covered bun tops and cut side of remaining bun bases under the preheated grill.   Grill until cheese has melted and drips down sides of bun and until the bases are golden brown.   

Spread each base of toasted bun with generous layer of onion jam.  Top with a burger, followed by capsicum strips, tomato slices, drained pieces of pickled beetroot, lettuce and finally the cheese coated bun top. Serve immediately.

Fiona Hammond © March 2018 

Recipe, photos and styling by Fiona Hammond.  

Mark Brancatisano