for 4 people

Meat

	oil for frying
600 g	beef ragout
1 tbsp	white flour
¾ tsp	salt
a little	pepper

To prepare

1	red chilli
2	red onions
1	garlic clove, squeezed

Ragout

2 dl	red port
2 dl	meat bouillon
2	bay leaves
	salt and pepper to taste

Ketchup

1 tbsp	olive oil
250 g	blackberries
1 tbsp	coarse cane sugar
2 tbsp	balsamic vinegar
2 pinch	nutmeg
½ tsp	salt

Burgers

1 tbsp	oil
4	burger buns
100 g	head lettuce
80 g	gherkins

How it's done

Meat

Heat the oil in a cooking pot. Add the meat in batches, dust with flour, brown for approx. 3 mins. per batch. Remove, season the meat and set aside. Reduce the heat, wipe away the cooking fat, add a little oil.

To prepare

Deseed the chilli and chop finely, set aside. Peel the onions, cut in half and then slice thinly. Peel and mince the garlic.

Ragout

Add the onions and garlic, sauté for approx. 3 mins. Pour in the port, reduce by half. Pour in the stock, bring to the boil. Reduce the heat, add the bay leaves and the meat, cover and braise over a low heat for approx. 1 hr. Remove the lid, finish cooking for approx. 30 mins., season. Remove the bay leaves.

Pulled meat

Remove the pot from the heat, pull apart the meat using two forks.

Ketchup

Heat the oil in a pan. Add the blackberries, sauté for approx. 2 mins. Add the sugar and balsamic, mix, bring to the boil. Reduce the heat, cover and simmer over a low heat for approx. 15 mins. until soft, season.

Puree the blackberry mixture, pass through a sieve, add the reserved chilli, mix.

Burgers

Heat the oil in a frying pan. Reduce the heat, halve the bread rolls, toast for approx. 1 min. on each side. Spread the ketchup over the bottom half of the rolls. Remove the lettuce leaves, cut the gherkins into slices, arrange both on top along with the meat. Close the bun.

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