Start by preparing the patties. In a large bowl mix together the minced beef, chopped onion, garlic, lime juice, chopped parsley, egg and breadcrumbs. Season with salt and pepper and shape into six 2 cm thick patties. Brush with olive oil, cover and refrigerate for 30 minutes. Make sure to bring the patties to room temperature before grilling. Cook the burgers on a high heat to required doneness and set aside.
To make the purple cabbage slaw, mix the finely shredded cabbage, Dijon mustard, mayonnaise and honey till evenly coated.
To layer the buns, start with a lathering of dijonnaise on the bottom layer, followed by fresh lettuce, a couple of tomato slices, purple cabbage slaw, homemade beef burger, beetroot relish and a final blanket of 2 x PUCK Natural Emmental Slices. Heat for a few minutes under a grill to melt the cheese and serve warm with a side of fries or your favorite salad.
