Image for 'The Secret Behind the YC Burger'

The Secret Behind the YC Burger

A recipe from

Fresh beef patties

  • 500g lean beef mince
  • 15ml chopped parsley
  • 15ml chopped coriander
  • 1 tsp ground coriander
  • salt and black pepper to taste
  • 2 tbsp worcestershire sauce
  • 1 tsp wholegrain mustard
  • ½ onion, finely chopped

Sweet potato wedges

  • 2 medium-sized sweet potatoes
  • 15ml olive oil
  • 15ml honey
  • salt and black pepper

Tomato relish

  • 1 onion, finely chopped
  • 15ml olive oil
  • 3 tomatoes, peeled and diced
  • 2 cloves garlic, crushed
  • 4 sprigs of basil, finely chopped
  • Salt and pepper to taste

Pink peppercorn sauce & garnish

  • 3 shallots, finely chopped
  • 10ml olive oil
  • 200ml cream
  • 1 tbsp pink peppercorns
  • 3 radishes
  • butter lettuce and rocket leaves

Preheat the oven to 180°C. Place the sweet potato wedges on a roasting tray. Drizzle with olive oil, honey, salt and pepper and place in the oven to roast.
To make the relish, fry the onions until soft and translucent. Add the garlic and continue to fry for another minute. Add the remaining ingredients and simmer until thickened and reduced. Combine all the burger ingredients and knead well.

Divide the mince into two burger patties and mould into shape using your hands. Fry the burger patty in a hot pan until golden brown on each side and medium rare inside.While cooking the patties, make the peppercorn sauce. Fry the shallots until soft and translucent. Add the cream and peppercorns to the cooked shallots and simmer for 15 minutes or until the cream is of a thick sauce consistency. Season with salt and pepper to taste.

Slice the sesame bun in half and assemble the burger: butter lettuce, rocket, radishes, patty and peppercorn sauce. Serve with sweet potato wedges and tomato relish.