Creamy Steak Burgers

Creamy Steak Burgers

Serves: 4

Ingredients

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

 

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 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.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.

The farmers of Cape Grim produce amazing cattle and Greenhams process it humanely and we get to use fully traceable, beautifully flavoured grass fed beef. What a priviledge!

Jesse McTavish, The Kettle Black
Kettle Black

Instagram Feed

Restaurants & Retailers

Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

Burger Project, World Square 644 George St, Sydney

Burger Project, World Square
644 George St, Sydney

Berardos Bistro on the Beach, Noosa

Berardos Bistro on the Beach, Noosa

Aubergine, 18 Barker Street, Griffith, ACT

Aubergine, 18 Barker Street, Griffith, ACT

Kettle Black 50 Albert Rd South Melbourne

Kettle Black
50 Albert Rd
South Melbourne

Our Farmers

Paul Saward

Paul Saward

Charles Henry Rothwell

G231

Jackie Marshall

Jackie Marshall

Andrew Kay

Andrew Kay

Michael Kay

Michael Kay
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour