Namaste

Instructions

1. Prepare the Apricot Jam:

In a medium saucepan, combine 2 cups of diced apricots, 1/4 cup granulated sugar, 2 tablespoons lemon juice, 1 teaspoon grated fresh ginger, 1/4 teaspoon ground cinnamon, and a pinch of salt.

 

Bring to a simmer over medium heat. Stir frequently, breaking down the apricots as they soften.

Cook for about 20 minutes, until the jam has thickened and the apricots are fully broken down.

Once thickened, remove from heat and let it cool to room temperature.

 

2. Prepare the Fennel Slaw:

In a large bowl, combine 3 cups thinly sliced fennel, 1 cup finely shredded red cabbage, 1/2 cup chopped fresh mint, and 1/4 cup chopped fresh cilantro.

In a separate small bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons honey, 1 tablespoon Dijon mustard, and 1/4 cup extra virgin olive oil. Season with salt and freshly cracked black pepper to taste.

Drizzle the dressing over the fennel slaw and toss well to coat.

Let the slaw sit for 15-20 minutes to allow the flavors to blend and the fennel to soften slightly.

 

3. Cook the Burger Patties:

Shape the 2.4 lbs of prime beef into 12 equal-sized patties, about 1/4 lb each. Season both sides with salt and freshly cracked black pepper.

Heat a grill or cast-iron skillet over medium-high heat.

Cook the beef patties for about 4-5 minutes per side, or until they reach your desired level of doneness (medium rare is recommended for a juicy result).

In the final minute of cooking, place 1 slice of Gruyère cheese on top of each patty, covering with a lid to allow the cheese to melt.

 

4. Fry the Rice Paper Sheets:

Heat a small pot or pan with vegetable oil over medium heat. The oil should be about 1-2 inches deep.

Carefully fry each rice paper sheet for 10-15 seconds, until golden and crisp. The rice paper should puff up slightly.

Remove the rice paper from the oil and drain on paper towels. Let them cool and crisp up.

Once cooled, break each rice paper sheet into smaller shards to fit neatly inside the burger.

 

5. Toast the Brioche Buns:

Slice the 12 brioche buns in half. Toast them lightly on the grill or in a pan until the insides are golden and slightly crisp.

This adds a gentle crunch to the burger while maintaining the buttery softness of the bun.

 

6. Assemble the Namaste Burger:

Start with the bottom half of each toasted brioche bun. Spread a generous layer of the apricot jam on the bottom bun to introduce a subtle sweetness.

Place the cooked beef patty with melted Gruyère cheese on top of the jam.

Top the patty with a generous portion of the fennel slaw. The slaw should provide a refreshing crunch with vibrant flavors from the fennel, mint, and honey dressing.

Break a fried rice paper sheet into pieces and layer on top of the slaw for an added crunch.

Garnish with a few fresh mint leaves and cilantro sprigs for an extra layer of color and freshness.

Place the top bun on the burger, pressing gently to secure the layers.

 

7. Plating and Serving:

Arrange the assembled burgers on an elegant platter. Serve with extra fennel slaw on the side.

Optionally, drizzle extra apricot jam around the plate or serve it in small bowls for dipping.

Garnish the plate with additional fresh herbs like cilantro or mint for color and vibrancy.