Roast beef burger with cranberry sauce

Ingredients for 10 burgers:

10 FF brioche burgers, sliced, item 2357
1.2 kg roast beef
170 g lamb's lettuce
20 slices of bacon
10 slices of cheddar cheese
200 g red cabbage (sliced)
Salt, pepper

For the sauce
250 g cranberries (in a jar)
3 tbsp apple cider vinegar
120 g ketchup
2 tbsp Dijon mustard
Salt, pepper
Optional: 1 pinch of cinnamon

Preparation:

Allow the burger buns to thaw at room temperature for 75–90 minutes.
Alternatively: Preheat the oven to 230 °C. Bake at 190 °C for 2–5 minutes using a little steam.

Wash, clean and drain the lamb's lettuce.

Mix the ingredients for the sauce well in a bowl and season with salt, pepper and cinnamon.

Season the roast beef with salt and pepper on all sides and fry in hot oil until golden brown. Reduce the heat and cook the meat for approx. 6–8 minutes so that it remains pink on the inside. Cut the roast beef into slices approx. 1 cm thick.

Fry the bacon until crispy and drain on kitchen paper.

Spread a thin layer of sauce on the top and bottom of the burger buns. Layer the lamb's lettuce, roast beef slices, cheese, red cabbage and bacon on the bottom half of the buns. Pour the sauce over the top and place the top half of the buns on top – your juicy roast beef burger is ready.

Hint:

Before assembling the burgers, briefly toast the cut surfaces of the burger buns in a pan or on the grill – this adds extra flavour and crispiness.