Hsl Burger Recipe

Place thinly sliced red cabbage in a heat‑proof bowl or jar.

In a small saucepan combine apple cider vinegar, water, sugar, salt, and peppercorns. Bring to a simmer over medium heat, stirring until sugar and salt dissolve, about 2–3 minutes.

Pour the hot brine over the cabbage so it is fully submerged. Let cool to room temperature, then cover and refrigerate for at least 1 hour (best 4 hours to overnight). Drain before using.

Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until translucent, about 5 minutes.

Add minced garlic and cook 30 seconds until fragrant.

Add chopped tomatoes, brown sugar, and red wine vinegar. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer uncovered, stirring occasionally, until mixture thickens to a jammy consistency, 25–35 minutes. Mash with a spoon or use an immersion blender briefly if you prefer smoother texture.

Season with salt, black pepper, and red pepper flakes to taste. Remove from heat and cool. Keep at room temperature if using within a few hours or refrigerate.

If frying: cut potatoes into 3/8–1/2 inch sticks and soak in cold water for 30 minutes to remove starch. Drain and pat dry thoroughly.

Heat vegetable oil in a deep pot to 325°F (163°C) for the first fry. Fry potatoes in batches until soft but not browned, about 4–5 minutes. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes again in batches until golden and crisp, 2–3 minutes. Drain on paper towels.

While fries are still hot, toss with malt vinegar, then season with salt and black pepper. If oven method: toss dried potato sticks with 2–3 tbs oil, roast at 425°F (220°C) 30–35 minutes turning once until crisp, then toss with malt vinegar and season.

Divide the ground beef into two equal portions and gently form into 2 patties slightly wider than the buns. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce puffing.

Season both sides of each patty with salt and black pepper.

Heat a cast‑iron skillet or grill over medium‑high heat and add neutral oil. When very hot, cook the patties 3–4 minutes per side for medium (adjust time for desired doneness).

Place sliced cheddar on each patty about 1 minute before removing from heat and cover pan briefly to melt cheese.

Meanwhile, butter the cut sides of the buns and toast in a separate skillet or under a broiler until golden, about 1–2 minutes.

Assemble: spread a spoonful of tomato jam on the bottom bun, place the cheddar‑topped patty, add a generous portion of drained pickled red cabbage, and finish with the top bun.