Burger & Coleslaw Makes Everything Better

Ingredients: 400 g beef, minced * 1 small onion, grated * large bunch parsley, leaves only, roughly chopped * 1 tbsp olive oil * 1/4 red cabbage, finely shredded * 2 spring onions, sliced * 1 carrot, coarsely grated * 2 tbsp mayonnaise * 1 tablespoon Dijon mustard * 2 teaspoons honey * 1 lemon, cut into 6 wedges * salt * pepper * 4 seeded buns

Whenever I a bit down or I always this dish. It is really a special treat for me. Tasting so fresh with crunchy coleslaw, it always me

Combine the minced meat with the onion and half of the parsley, then season well with salt and pepper. Divide the mixture into four portions and then

them four even burger patties about 9 cm wide and 1 cm thick. Place them on a plate. Cover with plastic wrap and put them in the fridge for about 30 minutes to rest.

Meanwhile, prepare the coleslaw by combining the red cabbage, spring onions, carrot, mustard and honey in a large bowl. Add the mayonnaise and the remaining parsley, then squeeze over the juice of two lemon wedges. Season with salt and pepper and put in the fridge to chill.

Preheat a chargrill or a griddle on high heat. Lightly brush each burger with the oil on both sides. When the griddle or grill is really hot, place the burgers on it and cook for 5 minutes on each side

and Then transfer to a plate.

Cut the buns in halves, brush them lightly with the oil, and griddle for about 1 or 2 minutes until lightly toasted. Put the red cabbage slaw in the bun, top with the burger patty, and serve immediately with a lemon wedge for squeezing over. Enjoy!