Rundeburger Recipe

Roughly chop the parsley, cilantro (if using) and oregano. Peel the garlic.

In a food processor combine parsley, cilantro, oregano and garlic. Pulse until finely chopped but not pureed.

Add red wine vinegar, red pepper flakes, salt and pepper. Pulse once to combine, then stream in the olive oil while pulsing until emulsified. Taste and adjust seasoning. Transfer to a bowl and set aside at room temperature for at least 15 minutes to let flavors meld.

In a large bowl combine shredded green cabbage, red cabbage and grated carrot.

In a small bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt and pepper until smooth.

Pour the dressing over the shredded vegetables and toss until evenly coated. Chill in the refrigerator for at least 10 minutes before serving to let flavors develop.

Peel the russet potatoes (optional) and cut into 1 cm (about 1/3 in) thick sticks for classic friet. Rinse in cold water until water runs clear to remove excess starch, then pat thoroughly dry with paper towels.

Heat vegetable oil in a heavy pot or deep fryer to 160°C (320°F). Working in batches, fry the potatoes for about 4–5 minutes until they are softened but not browned. Remove and drain on paper towels.

Increase oil temperature to 190°C (375°F). Return potatoes in batches and fry for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with salt.

Form the ground beef into four equal patties (about 150 g each). Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Season both sides of each patty with the kosher salt, black pepper and brush with a little Worcestershire sauce.

Heat a heavy skillet or grill over medium-high heat and add olive oil. When hot, add the patties (do not overcrowd). Cook for about 3–4 minutes per side for medium, flipping once. For well done, add 1–2 minutes per side; for medium-rare, reduce by ~1 minute per side.

About 1 minute before the patties are done, place a slice of cheddar on each patty and cover the pan (or close grill lid) to melt the cheese. Remove patties and let rest for 2 minutes.

Split the brioche buns and butter the cut sides lightly. Toast buttered buns in a skillet over medium heat or on the grill until golden, about 1–2 minutes.

Place two romaine leaves on the bottom half of each toasted bun. Add a cheeseburger patty on top of the romaine.

Top each patty with about 2 tablespoons of koolsalade (coleslaw). Spoon 1 heaping tablespoon of chimichurri over the coleslaw (or to taste). Finish with the top bun and press lightly.

Serve immediately with hot friet on the side.