Creamy Steak Burgers

Serves: 4

Ingredients

¼ green cabbage, finely shredded
¼ red cabbage, finely shredded
1 small carrot, peeled, grated
3 green onions, thinly sliced
2 tablespoons sour cream
½ small lemon, juiced
1 tablespoon olive oil
4 scotch fillet steaks, trimmed
1 Turkish bread loaf, cut into 4, split, toasted

Hollandaise Sauce

½ cup white wine vinegar
3 green onions, thinly sliced
8 black peppercorns
1 teaspoon dried tarragon
4 egg yolks
125g butter, melted

Method

1. Make hollandaise sauce Combine vinegar, green onion, peppercorns and tarragon in a small saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 2 to 3 minutes or until reduced by half. Strain. Allow to cool. Place 2 tablespoons vinegar mixture in a small food processor. Add egg yolks. Process for 30 seconds. With the motor running, slowly add melted butter until a slightly thick sauce forms. Transfer to a bowl. Cover surface with plastic wrap.
2. Place cabbage, carrot, green onion, sour cream and 1 tablespoon lemon juice in a large bowl. Toss to combine.
3. Heat 2 teaspoons oil in a non-stick frying pan over medium-high heat. Cook steaks, in 2 batches, for 3 to 4 minutes each side for medium or until cooked to your liking.
4. Spoon coleslaw onto Turkish bread bases. Top with steaks. Drizzle with hollandaise sauce. Cover with bread tops. Serve.

Tips

 Always rest steaks after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

 Note: Not all images displayed on this page utilise Cape Grim Beef.