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MasterChef New Zealand


Black Bean, Feta and Beef Burger

MasterChef New Zealand on TV ONE and TVNZ Ondemand

Black Bean, Feta and Beef Burger
Recipe by Zee Tana

Preparation Time: 30 Minutes
Cooking Time: 20 Minutes
Serves 1

Wine Match: Huntaway reserve Merlot Cabernet

Tomato Chutney
1 tbsp Lupi Olive oil
1 red onion, finely chopped
2 tbsp pickling solution from jar of sweet gherkins
2 tbsp tomato paste
Salt and freshly ground black pepper

Beef Patty
1 x 300g sirloin steak, diced
1 can black beans, rinsed, drained
1 egg
1 tbsp rice flour
2 tbsp dill, finely chopped

Canola oil
3 long slices sweet gherkin
4 thick cut rings of onion
4 tbsp Perfect Italiano parmesan cheese, grated
1 hamburger bun
60g Mainland Special Reserve Feta
2 large iceberg lettuce leaves

1. To make the tomato chutney, heat the Lupi Olive oil in a small frying pan over medium heat. Add the onion and cook until translucent. Add the pickling solution and tomato paste and allow to reduce for approximately 5 minutes until fairly dry. Add a little more pickling solution to loosen and balance flavour if required. Season to taste with salt and pepper.

2. Place the sirloin steak, including the fat through a mincer with a large setting, then pass through the mincer again on a smaller setting.

3. Place three quarters of the tomato chutney and the black beans in a mortar and pestle with salt, pepper and dill and crush to a rough paste. Transfer to a mixing bowl and mix in the minced beef, egg, rice flour and dill. Mix thoroughly with clean hands and shape into a patty.

4. preheat oven to 190C. Place a grill pan over medium high heat and add a little canola oil. Place the patty in the pan and grill. In the same pan, place the gherkins and onion rings. Cook the burger on both sides and finish in the oven if necessary to cook through. Allow the gherkins to grill on both sides until coloured. Allow the onion rings to cook until caramelised.

5. Make a parmesan crisp by placing a ring cutter on a sheet of greaseproof paper on a baking sheet. Sprinkle half the Perfect italiano Parmesan inside the ring, remove the ring and place in the oven for a few minutes. Watch carefully to prevent burning and remove from the oven once the cheese is golden and bubbling. Set aside to cool.

6. Brush the bun with Lupi Olive oil and place in the grill pan to toast.

7. To assemble the burger, place the remaining parmesan on the base bun of the burger. Place the patty on top then add a little chutney. Top with Mainland Special Reserve feta, gherkins, onion rings, parmesan crisp and lettuce, then finish with the top bun.