Summer Burgers
Summer is not really summer without barbecues and burgers - and this is the FERMARY way to make them even better. Juicy burger, melted cheese, jalapeño avocado mash, fresh leaves, tomato, lightly pickled red onions and a generous spoonful of FERM...
Serves
2
Prep Time
25 minutes
Cook Time
5 minutes
Jalapeño Sauce
Single Bottle (200g)
Smoke & Spice Kraut
Single Jar (300g)
Ingredients
For the burgers
2 burger buns
2 burger patties, beef or veggie
2 slices cheese, such as cheddar, Monterey Jack or Gouda
1 ripe avocado
1–2 tsp FERMARY Jalapeño SauceSqueeze of lime or lemon juice
Sea salt & black pepper
2 handfuls fresh salad leaves
1 ripe tomato, sliced
3–4 tbsp FERMARY Smoke & Spice Kraut2–3 tbsp lightly pickled red onions
For the lightly pickled red onions
1 small red onion, thinly sliced
2 tbsp apple cider vinegar or red wine vinegar
Pinch of sea salt
½ tsp runny honey or sugar, optional
New Tropic variation
Replace Smoke & Spice Kraut with 3–4 tbsp FERMARY New Tropic Kimchi
Add a pinch of chilli flakes, if you like extra warmth
Method
1
Start by preparing the lightly pickled red onions. Place the thinly sliced red onion in a small bowl with vinegar, salt and honey or sugar, if using. Massage lightly with your fingers and leave to soften while you cook the burgers.
2
Mash the avocado with FERMARY Jalapeño Sauce, a squeeze of lime or lemon juice, sea salt and black pepper. Keep it slightly chunky rather than completely smooth.
3
Toast or warm the burger buns until lightly golden. You want them soft inside, but with enough structure to hold the fillings.
4
Cook the burger patties in a hot pan, on a grill, or on the barbecue until cooked through and nicely browned. Add the cheese during the final minute so it melts over the top.
5
To assemble, spread the jalapeño avocado mash over the bottom half of each bun. Add fresh salad leaves, a slice of tomato, then the hot burger with melted cheese.
6
Top generously with FERMARY Smoke & Spice Kraut, followed by the lightly pickled red onions. Add the top bun and serve straight away.
7
For the New Tropic version, build the burger in the same way, but use FERMARY New Tropic Kimchi instead of Smoke & Spice Kraut and finish with a small pinch of chilli flakes.
Rich, juicy, smoky, tangy and full of crunch - this is summer burger joy with a fermented FERMARY lift. The jalapeño avocado mash adds creamy freshness and gentle heat, while the kraut brings flavour, texture and fermented vegetable goodness to the plate, making a classic burger feel brighter, fresher and much more exciting.
