Beef Burger with Tzatziki Truffle Mayo Dressing

Serves 4 generous servings

Beef Patties

olive oil, for cooking
500g free-range lean beef mince
125ml (1/2 cup) fresh bread crumbs
1 egg, lightly whisked
5ml (1 teaspoon) Stonebarn Mustard (Imported by The Truffle Lady SA)
5ml (1 teaspoon) dried Italian seasoning
3/4 teaspoon salt
freshly cracked black pepper

4 sesame seed buns, buttered and toasted
crisp lettuce, sliced tomato, sharp cheddar, to serve

Tzatziki Truffle Mayo Dressing

1/2 English cucumber, grated, excess liquid pressed out

125ml (1/2 cup) Greek yoghurt
25ml Stonebarn (Imported by The Truffle Lady SA) Truffle Mayonnaise

15ml (1 tablespoon) olive oil
30ml (2 tablespoons) lemon juice
a generous handful of mint and flat leaf parsley
salt and freshly cracked black pepper

For the beef patties, place all the ingredients in a large bowl. Mix until well combined. Divide into 4 evenly-sized portions and shape into patties. Press down slightly to flatten. Ideally, the patty needs to be 2cm wider than the before cooking. Cover and chill for 30 minutes.

For the Truffle Mayo dressing, place all the ingredients in a small bowl and whisk to combine.

Heat 1 tablespoon olive oil in a wide-based pan and cook the patties for about 4 minutes per side, or until done to your liking. Layer the burgers, starting with the lettuce, a spoonful Tzatziki Truffle Mayo Dressing and tomato, then the beef patty and cheddar. Finish with more Dressing. Top with the bun lids and serve immediately