Ingredients
- 3 Aberdeen Angus burgers
- 12 baby plum or heirloom tomatoes, halved
- 2 tbsp olive oil
- 4 slices plastic cheese (processed cheese squares, bit of fun)
- salt and freshly milled black pepper
- pinch sugar
- 1 slices toasted date or olive bread, ciabatta style
- 3 Wagyu burgers
- 4 tbsp mayonnaise
- 2 cloves garlic finely chopped
- 2 tbsp chopped flat leaf parsley
- 1 large flat mushroom, grilled whole
- 1 large glass red wine, 2 tsp sugar, cooked until syrupy (optional)
- 3 Kangaroo burgers (or other low fat such as venison or Ostrich)
- 1 medium mango, sliced but still attached one end, to stop falling apart
- 1 small avocado, sliced but still attached one end, to stop falling apart
- 1 slices toasted date or olive bread, ciabatta style
- 1 small bunch salad onions, griddled
- 6 baby carrots, very small, peeled and blanched (optional)
Method
- Heat the bar-b-que, frying pan or grill.
- Grill or fry the tomatoes in a little oil until softened, do not overcook.
- Spoon into a small bowl, season well add a little more oil, salt, pepper and sugar.
- Toast the bread.
- Griddle the salad onions and small carrots, until they have taken a little colour. Keep warm.
- Mix the mayo with the garlic and parsley and season well with pepper.
- Grill or fry the burgers, take care as the kangaroo will be very lean, so do not overcook.
- Once cooked place the cheese over the Angus and just melt.
- When ready to serve, place the flat mushroom on a board. Top with the 1 wagyu burger.
- Add a spoon of garlic mayo and a few carrots, then the second burger, more mayo and baby carrot finally the last burger. Spoon over red wine syrup at the last moment.
- Place a piece of toast on the board, then add a Angus burgers stacked up, finally a little tomato relish.
- Last piece of toast, kangaroo burgers layered with avocado and mango pieces. Top with a few sautéed salad onions.
