Owners Ivan Valencia, Marc Priestly, Kyle Matheson and manager Scott Malcolmson
Nuburger
This fresh burger won Le Burger Week 2015 with a garlic and feta laced Greek flavour profile.
INGREDIENTS
Roasted Pepper and Basil Aioli
1/2 tsp lemon juice
1/2 tsp olive oil
1/4 tsp sea salt
1/4 roasted jalapeño pepper
1/4 tsp ground black pepper
1 tsp ground garlic cloves
3 fresh basil leaves
1 cup low fat mayo
Zesty Cucumber Salad
1 1/2 Tbsp lemon juice
1 1/2 Tbsp olive oil
1 1/2 Tbsp sea salt
1 tsp black pepper, ground
6 fresh mint leaves
2 sprigs fresh dill
1 cup low fat mayo
1/2 cucumber
1/2 red onion
Burger
4 burger buns
4 beef burger patties
3/4 cup crumbled feta cheese
1 tomato, sliced
1 cup alfalfa sprouts
METHOD
Roasted Pepper and Basil Aioli
1. Add all ingredients except mayo and basil to a pot and bring to a boil.
2. Add basil leaves, reduce temperature to low and cook for 10-15 min. Remove from heat and let cool to room temperature.
3. Blend until smooth. Add mayo and mix to combine.
Zesty Cucumber Salad
1. Pick leaves off herbs, removing stems. Blend in a food processor.
2. Add all remaining ingredients except mayo and mix well. Mix in mayo.
3. Coat cucumbers and onions in dressing, to taste, immediately before serving.
Burger
1. Grill beef patties as desired.
2. Toast buns lightly on grill. Spread with aioli. Add feta to bottom bun and top with patty, cucumber salad, tomato slices, alfalfa sprouts, and top half of bun.
Yield 4 servings