Rich, deep burgers of minced mutton and dried apricots get the treatment here, as we invoke the flavours and textures of everyone’s favourite cold meat salad/sandwich filling. Perfect party food for the long weekend.
These burgers are a special release for the bank holiday weekend surrounding the Coronation. So, it only felt right to try and find a link to the dish that garnished the last Coronation. A dish synonymous, for me, with a soft white bap. Of course, it wasn’t designed as a sandwich filling, but in my mind, it has never been anything else.
A curried mayonnaise, flaked almonds, dried apricots, and a touch of mango chutney — for me, and my formative encounters with this classic, that is the hit list. So, I’ve taken them all, along with a few other bits and made a burger. It’s delicious, and I’m happy in a vaguely nostalgic way.
Swaledale’s coronation mutton burger
4 sesame seeded brioche burger buns
1 large carrot, washed and grated
1 small head of hispi cabbage, washed and very finely shredded
2 tbsp flaked almonds, toasted
½ a bunch of fresh coriander, picked and roughly chopped
curry powder (ideally made fresh)
5 tbsp mayonnaise (ideally made fresh)
juice of 1 lemon
extra virgin olive oil
- Put the cabbage, carrot, juice from the lemon, a pinch of salt, and a tablespoon of olive oil in a bowl and mix together well. Leave to sit.
- Mix 2 level tablespoons of the curry powder with the mayonnaise and set to one side.
- Season the burgers well with fine sea salt.
- Preheat your oven to 180°C.
- Set a large cast-iron skillet over a high heat with a small splash of oil. One by one, fry the burgers for 60 seconds on each side, making sure they achieve a good colour.
- Transfer the burger to an oven-proof tray and place in the oven for 2-3 minutes.
- Cut the burger buns in half and toast lightly.
- Add the flaked almonds and the coriander to the cabbage and carrots, mix together and check for seasoning, adjusting if necessary.
- Spoon a dollop of the mayonnaise on the bottom of the burger, then a spoonful of the cabbage, then the burger, then a dollop of mango chutney. Lid on and in your mouth.