Burgers with horseradish slaw and watercress recipe
Ingredients
For the slaw
1?2tbsp horseradish sauce
2tbsp crème fraîche or Greek-style yogurt
1 medium carrot, peeled and coarsely grated
100g (31?2oz) red cabbage, finely shredded
For the burgers
454g (1lb) pack British beef burgers
4 crusty white rolls, halved
handful fresh watercress
4tbsp Finest Roasted Red Pepper Chutney
Stir the horseradish into the crème fraîche or yogurt, then add the carrot and cabbage, season, and mix. Use straight away or refrigerate for up to 3 hours, stirring well before serving. If using a barbecue, ensure the coals are hot with no trace of flame. Space the burgers over a medium-hot area, season well, and cook for 4-5 minutes on each side until cooked through. Alternatively, cook the burgers under a grill preheated to medium for 12-16 minutes, turning occasionally, until they're cooked through. Put a spoonful of slaw on half a roll, add a burger and top with some chutney, a few watercress leaves and the other half of the roll.
