It all started with a sauce and then the burger and slaw came into being. If using tamarind, you will need to pair it with sweetness since it is a bit sour (similar to lemon).
The meat, slaw and sauce pair perfectly on a warm summer night. The piece that takes this dish over the edge is the finishing salts because they give that added element that brings all the ingredients together on the plate.
Ingredients:
1) 2 lbs of ground beef of your choice
2) 1/2 head of organic green or purple cabbage
3) 1 cup of organic blueberries
4) 1 tablespoon of tamarind paste (or to taste)
5) 1 tablespoon of raw organic honey
6) 1 large onion grated
7) 1 bunch of cilantro chopped
8) 1/2 cup olive oil
9) 3-4 cloves of garlic minced
10) plain sea salt, Thai Ginger sea salt, Ghost Pepper sea salt
Directions:
Prepare your ground beef by adding the beef, grated onions, chopped cilantro, olive oil, minced garlic and about a teaspoon of plain sea salt into a large mixing bowl.
Incorporate all the ingredients well and let rest anywhere between 2-24 hours. The longer the beef rest in a covered bowl in the refrigerator the more flavorful your burgers will be.
Prepare the sauce by adding the tamarind and blueberries to a small saute pan. Gently heat the mixture and add the honey and two pinches of Thai Ginger sea salt. If you have an immersion blender use this in a deep bowl to blend all ingredients smoothly. Add a bit of water to get your desired thickness. I used a Nutribullet and it worked perfectly.
Next, make a simple slaw and by simple I mean just shred your cabbage and dress it lightly with olive oil, a little mayonnaise and a touch of vinegar.
I cooked the burgers on an outdoor grill and plated it on top of about two tablespoons of the blueberry tamarind sauce.
Then I topped the burger with a simple slaw and added a pinch of Ghost Pepper to add a bit of heat to this layered stack of goodness!
Keeping it Real, Keeping it Simple!
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