Summer afternoons and friendly catch ups around the BBQ are an Australian tradition. Hamburgers and sausages are equally part of that tradition however pre made products are generally packed full of gluten due to the addition of bread crumbs. You can find a number of butchers at the Victoria Market that specialise in gluten free sausages however when it comes to burgers I far prefer to know exactly what’s going into them.
The perfect Pork and Veal Burger
200g freshly minced Pork loin (a good butcher will mince meat for you on the spot, that way you know the quality of the meat you are eating).
200g freshly minced Veal
1 clove of garlic diced
1 small white onion diced
1 small bunch parsley chopped
1 small bunch basil chopped
1 tbs dried rosemary
1 tbs paprika
1/4 cup gluten free bread crumbs
1 organic egg
salt and Pepper
1 truss tomato thinly sliced
8 cos lettuce leaves
half cucumber sliced using a peeler
1 white onion sliced
1 small bunch of basil leaves
sliced cheddar cheese
Take both the veal and pork and mix in a bowl, add garlic and onion and stir through. Add the basil, rosemary, parsley, paprika, bread crumbs and salt and pepper, once combined stir through the egg until all ingredients are combined. Spoon the mixture into balls and using your hands shape the patties then place on a plate, this mixture should make about 6 large patties, once complete cover the patties and place in the fridge.
Preheat the BBQ grill. Prepare the toppings by slicing the tomatoes, peeling the cucumber and separating the lettuce leaves. Using a dash of oil in a skillet add the sliced onion over a mild heat, turning until brown and caramelised.
Take the patties from the fridge and place on the BBQ grill, cook until browned on both sides. Layer using a cos lettuce leaf, burger, cheese, tomato, cucumber, basil and onion and for an all Australian tradition top with tomato sauce.