Lincolnshire Sausage Burger & Red Slaw

This recipe is the perfect alternative to the traditional Beef Burger for your summer BBQ. If you’re not a fan of Lincolnshire Sausage meat, swap it for any other minced meat. I’ve paired up this recipe with a slice of Lincolnshire Poacher, fresh summer tomatoes, red onion and homemade red slaw to add a slight tang to the tasty Lincolnshire Sausage meat,

Ingredients

2lb Pettit’s Lincolnshire Sausage Meat

2 x Shallots

Handful of lavender sage, roughly chopped

1 Apple grated with skin on

½ tbsp  Dijon mustard

3 dashes of Henderson’s sauce, it’s traditionally made in Yorkshire, but a great substitute for Worcestershire Sauce

Sage Salt and White Pepper

The Lincolnshire Chef recipe for Sausage Burger

To serve

4 homemade Brioche Buns from your local bakery.

Lincolnshire Poacher

Red Slaw

Green Tomatoes

Fresh Greens

Sauce of choice

Sage Salt

In the restaurant we have an abundance of flavoured salts utilising any herbs that are nearing the end their best. We leave them to dry out and then blend with sea salt. The salt absorbs all of the flavour from the oil in the herbs and is a great way to pack more flavour into a dish. You can do this with any herb and is so easy to replicate at home.
Lincolnshire Sausage Burger with Sweet Potato Fries by Steven Bennett

Method

Finely dice the shallots and gently fry with a drizzle of Lincolnshire Rapeseed Oil for 10 minutes until translucent. Get your (clean) hands mucky and throw the rest of the ingredients into a large bowl and combine together before seasoning with a pinch of sage salt and white pepper. Divide into 4 and shape into patties. When you cook the burgers, they’re going to shrink by around 20% so you’ll end up with 4 8oz burgers.

Bring a large frying pan to a medium heat and seal the burgers for 1 minute on each side, until they start to brown, before placing into a 160ºc oven and cooking for 6-8 minutes until cooked through. Top with a slice of Lincolnshire Poacher and place back in the oven for another 1 minute, until the cheese has melted onto the burger.

To serve, add a selection of fresh vegetables, sauce and homemade Red Slaw to your burger and freshly baked bun. If you like lots of toppings like I do, secure with a wooden kebab skewer to stop it from falling apart, before you dig right in.

Red Slaw 

¼ Red Cabbage finely sliced

1 Red Onion, finely sliced

2 Carrots, peeled and grated

3 tbsp Mayonaisse

1 tbsp Horseradish

1 Lemon, zested and juiced

3 sprigs of Dill, chopped

Salt and Pepper to season

In a large bow, mix together all of the ingredients and and season to taste.

Recipe by Steven Bennett, The Lincolnshire Chef

Food Styling by Charlotte Hay The Creative Larder

Photography by Chris Waud Go!Photo