Creamy Steak Burgers

Creamy Steak Burgers

Serves: 4


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


Hollandaise Sauce

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



  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.



 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Melbourne Racing Club

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