Grilled pure ground beef with melted mozzarella, laid on Ciabatta bread along with freshly prepared root remoulade coleslaw and gherkin. Finished with cajun onion rings on the side.
6 grilled ground beef sandwiches are made from this recipe. Adjust proportions to the amount of sandwiches you wish to make.
Ingredients – General:
- 4 ciabatta breads
- 1/2 green cabbage, white core removed, finely chopped
- 2 tomatoes
- 3 Gherkins
- Mozzarella cheese
Ingredients – Grilled ground beef patties:
- 750g beef mince
- 1 large brown onion, grated
- 2 garlic cloves, crushed
- 1 tbs Worcestershire sauce
- 2 tsp Tabasco sauce (optional), or to taste
- 1/4 cup chopped fresh continental parsley
- 70g (1 cup) breadcrumbs, made from day-old bread
- 1 egg, lightly whisked
- Salt & ground black pepper, to taste
- 2 tbs olive oil
Ingredients – Celery root remoulade coleslaw:
- 2 pounds celery root
- 1 3/4 teaspoons kosher salt
- 3 tablespoons freshly squeezed lemon juice
- 1 cup good mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 teaspoons Champagne vinegar or white wine vinegar
- Pinch freshly ground black pepper
Ingredients – Battered onion rings:
- 1 1/2 cups sour cream
- 1 1/2 cups milk
- 2 tablespoons hot pepper sauce (recommended: Crystal)
- 2 large red onions, sliced into rings
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- 1 tablespoon chili powder
- 1 teaspoon white pepper
- 2 cups self-rising flour
- Vegetables oil, for frying
- Place the beef mince, onion, garlic Worcestershire sauce, Tabasco sauce parsley, breadcrumbs and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined.
- Divide the mixture into 6 equal portions (you can use a 125mls or 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
- Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will help them hold together when cooked. This also allows the flavours in the patties to blend and develop. If you chill the patties for any longer, increase the cooking time slightly.
- Heat half the olive oil in a large, non-stick frying pan over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. It is important to cook mince right through because it has a larger ratio of surface area to volume than whole pieces of meat, and is therefore at greater risk of contamination by bacteria in the air. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties. Once done, keep all six patties warm while you prepare the rest of the meal.
- Prepare and make celery root remoulade coleslaw: use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds.
- Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
- In a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over). Once the large bowl prepared in Step 5 was allowed to stand for 30 min, mix the sauce made in this step into the large bowl.
- While waiting for the celery root coleslaw, the battered onion rings can be prepared and fried. In a large bowl, whisk together the sour cream, the milk and the hot pepper sauce.
- Add the onion rings, and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
- Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
- Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings.
- Place the onion rings into the oil in batches and fry until golden brown and crispy (about 5 minutes). Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.
- Toast the ciabatta bread, then lay green cabbage on the bread. Thereafter, place sliced tomatoes on top of the cabbage, and then the celery root remoulade coleslaw with a few sliced gherkins. The grilled ground beef patties are then placed on top of the coleslaw, along with melted mozzarella cheese and a few sliced gherkins. The battered onion rings are served at the side.