Ingredients
For the burger
125g/4½oz sirloin steak, chopped
1 clove garlic, chopped
6 fresh basil leaves, torn
1 free-range egg, yolk only
½ tsp chilli flakes
salt and freshly ground black pepper
1 tbsp olive oil
For the deep-fried cabbage
85g/3oz Savoy cabbage, finely shredded
vegetable oil, for deep frying
½ tsp cayenne pepper
For the tomato salsa
2 tbsp chopped fresh parsley
2 vine tomatoes, de-seeded and chopped
1 clove garlic, crushed
6 basil leaves, torn
3 tbsp olive oil
salt and freshly ground black pepper
To serve
1 slice ciabatta bread
2 tbsp olive oil
1 tbsp chopped fresh chives
Method
1. For the burger, place the steak, garlic, basil, egg yolk and chilli in a food processor and season with salt and freshly ground black pepper. Pulse until well combined.
2. With damp hands, shape the mixture into a patty and rub over the oil. Heat a pan until smoking and fry the patty for 4-5 minutes on both sides (for medium), or until cooked to your liking.
3. For the deep fried cabbage, half-fill a deep saucepan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
4. Fry the shredded cabbage in small batches for 2-3 minutes, or until golden brown, then remove with a slotted spoon and drain on kitchen paper. Repeat until all the cabbage is cooked. Sprinkle over the cayenne pepper, to taste.
5. For the tomato salsa, combine all the ingredients and season, to taste, with salt and freshly ground black pepper.
6. Brush the ciabatta bread with the oil and chargrill in a griddle pan, until golden-brown and toasted. Transfer to a serving plate.
7. To serve, place the burger on top of the ciabatta and spoon over the tomato salsa. Pile the deep-fried cabbage on the side and serve.
