Beef Slider with Ponzu Pickled Veg and Wasabi Mayo

Method

1. To make Pickled Vegetables, place the rice vinegar, Ponzu sauce, sugar, salt, sake and ginger in a small saucepan over medium heat; stir until sugar dissolves and mixture just comes to the boil. Remove from heat and cool for 3 minutes; add cucumber, onion and cabbage and mix well; transfer to a bowl; set aside.
2. To make the Angus Beef Patties, place mince, Ponzu and salt and pepper to taste in a large bowl; mix well. Divide the mixture into 10 patties and shape into a disc.
3. Preset your Miele combi steam to 190°C combi fan function, with 5% steam. Line a baking tray with baking paper.
4. Heat a large frying pan on high heat; add oil and ensure the pan is searing hot. Add patties to the pan and sear on both sides. When patties have a golden crust, transfer onto the prepared tray. Place in the oven and cook for 10 minutes or until done to your liking.
5. Meanwhile, to make the Wasabi Mayonnaise, place the mayonnaise, wasabi and lemon juice in a small bowl; mix until well combined; set aside. Drain the pickling juice from the vegetables.
6. Toast the inside of the slider buns; (this is best done under a grill). To assemble burgers, place a patty on each slider bun, top with pickled vegetables and wasabi mayonnaise.

Recipe notes

• Mayonnaise can be kept in the fridge in a sealed container for 7 days.
• The patties are best made a day ahead; this allows them to firm up in the fridge overnight before cooking.
• This recipe can be made totally gluten-free by using gluten-free Ponzu sauce and gluten-free burger buns.

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