Big Apple Deli Burger with Swiss cheese and barbecue coleslaw

• 100ml tomato juice
• 2 shallots, finely chopped
• 1 tbsp coriander seeds, toasted, crushed
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika
• 1 tbsp black treacle or molasses
• 800g well trimmed, coarsely minced beef, chilled
• 1 tbsp chopped fresh flat leaf parsley
• salt and freshly ground black pepper
• vegetable or sunflower oil for cooking

Toppings:

• 
  
• 4 rye or plain hamburger buns, split
• Mustard
• 4 leaf lettuce leaves
• 2 dill pickles, thinly sliced
• 4 slices Swiss Gruyère Cheese
• Barbecue Coleslaw

To Make:

1. Place the tomato juice, shallots, spices and molasses in a small pan and bring to the biol. Cook for 1 minute, then remove and allow to cool.

2. Place the meat and parsley in a bowl add the cooked sauce and mix well. Cover and place in the refrigerator for 1 hour.

3. Divide the mix into 4 x200g evenly sized patties and brush liberally with oil.

4. Heat a chargrill or pan grill until very hot. Place the burgers on the grill and cook for 3-4 minutes on each side.

5. Toast the buns, then lightly spread the base buns with mustard.

6. Top with a patty and a slice of Gruyère Cheese, place under a hot grill to melt. Top with sliced pickles and the lettuce. Garnish with the Barbecue Coleslaw and serve.

* Serving Note *

Twice cooked Jacket Potatoes go particularly well with this burger.