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Springtime burgers with creamy asparagus and feta slaw
Ingredients
Slaw:
- 1 bunch of asparagus, shaved into ribbons
- 2-1/2 cups purple cabbage, shredded
- 1/2 cup feta, crumbled
- 2 spring onions, thinly sliced
- 1/3 cup mayonnaise
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon cracked black pepper
- Dash of hot sauce (optional)
Burgers:
- 1.5 pound ground beef
- 2 tablespoons thick yogurt
- 1 small lemon zested and juiced
- 1-1/2 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon sweet paprika
- 1/2 bunch of curly kale, chopped and sautéed for 2-3 minutes until slightly wilted
- 1 egg, beaten
- 1/3 cup bread crumbs
- 2 tablespoons extra virgin olive oil
- 4 soft potato buns, toasted
- Boston Bibb lettuce
Directions
- To prepare the slaw, toss asparagus, cabbage, feta and spring onions in a large bowl and set aside.
- Add mayonnaise, apple cider vinegar, sugar, pepper and hot sauce (if using) to a small bowl and mix until creamy. Reserve a few tablespoons of the dressing for the burger buns and pour the remainder over the slaw and mix well. Cover and refrigerate until ready to use.
- For the burgers, add everything to a large bowl and mix with your hands until well combined (do not over mix). Form into four equal patties.
- Heat oil in a large cast iron pan over medium high heat. Add two patties at a time to the pan and cook until the underside has browned and developed a nice crust - about five to six minutes. Flip the burgers and allow the other side to do the same. This will give you a medium doneness. If you prefer your burgers cooked through, lower the temperature to medium low, cover and continue to cook for an additional four to five minutes.
- To assemble, slather a bit of the dressing on the bottom buns, top with Boston Bibb lettuce, a burger and a handful of the slaw. Enjoy!
