Tender Corned Beef Burger
Burgers! I made four over the past few days. Slowly releasing them over the next few days. This one is a slow-cooked spicy pastramified corn-beef a tangy golden beetroot relish, crunchy little cornichons tucked away amongst peppery watercress, drizzle with a parmesan roux. This burger is flaky, tender, next level. Hell yes. Let's get into it.
Ingredients (4 Burgers)
800g Corned Beef
3 Teaspoons Spicy Pimenton
2 Teaspoons Smoked Paprika
1 Teaspoon Ground Black Pepper
3 Teaspoons of Dried Oregano
1 Teaspoon of Marjoram
1 Golden Beetroot, peeled and grated
1 White Onion, peeled and finely sliced
2 Cloves of Garlic, peeled and minced
2 Tablespoons Red Wine Vinegar
A few handfuls of watercress
A jar of Cornichons
For the Parmesan Roux
3 Tablespoons Flour
3 Tablespoons Butter
1 Cup of Whole Milk
50g Parmesan Cheese, grated
Preheat the oven to 140 C.
Mix all the herbs and spices together. Roll the corned beef in the spices. Wrap in tin foil. Put into the oven and roast for 4 hours.
In a pot, drizzle some olive oil. Turn to a low-medium heat and gently saute the beetroot, onion, garlic and red wine vinegar. Cook until the beetroot is soft.
In a separate pot, melt the butter on a low heat. When it starts to bubble, turn off the heat. Sift in the flour and mix it really well. Add the milk, bit by bit. Mix it in well as you go. Put it back on a gentle heat, add the parmesan and mix in well. Keep adding the milk and stir until complete smooth and creamy. Turn off the heat.
When the roast is done, unwrap and crank up the heat to 200 to crisp the outside for a 4 minutes once it gets to temp.
Once the corned beef is done, serve up the burger with watercress, cornichons, golden beetroot relish, delicious, tender folds of corned beef, parmesan roux. Delicious!