Blade Steak
A bold, loaded burger stacked with tender blade steak, golden haloumi, and big flavours.
INGREDIENTS
Serves 4
BURGERS
4 burger buns
4 slices blade steak
8 slices haloumi cheese
4 large portobello mushrooms
VEGETABLES & FILLINGS
4 tablespoons braised onions (see “Smoked Osso Bucco” recipe)
1 grated carrot
2 ripe large tomatoes, sliced
1 small head lettuce, shredded
CONDIMENTS
Tomato chutney
Gherkin relish
Barbeque sauce
American mild mustard
METHOD
PREPARATION
Slice all ingredients first and prepare a “salad bar” on your bench. Have all vegetables in containers and all condiments opened with knives ready for spreading.
Decide whether to pan-fry or barbeque the steak and preheat your cooking surface.
Remove stalks from the mushrooms and peel the outer skin from each mushroom cap.
Place mushrooms top-side down on the pan or barbeque. Cook until golden brown, flip, and repeat. Leave cooking while preparing vegetables.
Prepare vegetables:
Slice tomatoes (3 slices per burger)
Grate carrot using the large grater side
Shred lettuce as desired
Slice haloumi cheese and set aside.
Cut burger buns open and butter the insides with your preferred spread.
Place steak slices on a non-slip chopping board and tenderise thoroughly using a meat mallet.
Sear steaks on high heat until browned on the outside and tender pink inside. Check doneness by slicing if needed.
Remove steaks from heat and rest on a plate.
Cook haloumi slices until lightly golden and crispy on both sides. Remove from heat.
Toast burger buns buttered-side down until golden.
Reheat braised onions briefly on the heat, stirring until hot. Turn heat off.
ASSEMBLY
Spread mustard and relish on one bun half
Spread barbeque sauce and tomato chutney on the other
Layer braised onions, haloumi, tomato, and carrot on the bottom bun
Place mushroom cap (top-side down) on haloumi and fill with carrot
Add steak and top with shredded lettuce
Place the top bun on and secure with a skewer through all layers.
SERVING TIP
Serve with a knife to cut in half for easier eating. You know it’s a good burger when it’s juicy, messy, and impossible to keep neat!