Better Burger Bliss

meatloaf burger with pickled slaw

There are burgers and then there are burgers and this, my friends, is the latter.  This incredibly flavourful hamburger was inspired from my favorite meatloaf recipe. The key is that inside the beef is hidden flavor from onion, carrot and celery.  These veggies are chopped up super fine in a food processor so they don’t provide added texture or crunch which I wouldn’t like.  You don’t even notice they are there but you do notice that this burger, unlike others, is just better.

I made two condiments to adorn these beefy patties.  The first – quick pickled purple cabbage or as I’ve been calling it – quickled slaw. And the second, horseradish aioli.


I used my new food processor to get these jobs done. The Breville Sous Chef made light work of the task.  Can we just take a moment to appreciate the simplicity of this machine.  Three buttons.  That’s one of the things I love about the No-Mess Waffle Maker too. These products are designed to do their jobs well and without flashy nonsense.  It looks great on the counter next to the coffee maker I bought in February and that coffee maker purchase started me well on my way to raging Breville Fan status.  The opportunity to try the waffle maker and food processor solidified me square in the ‘this is the only brand‘ camp when it comes to kitchen appliances.

breville sous chef

The ten year warrantied 1000 watt motor makes this a serious machine. And I’m so appreciative that this is built to last.  I’m sick of products that fail in a few short years. It’s wasteful of our money and a poor way to look after our planet. This will last a good long time and I can’t wait to use it for making my own nut butters and oat flour. She’s going to save us money over the long term and on some of those more expensive pantry staples too. The blades are stainless, the drive is concealed and made of metal, not plastic and the plastic is BPA free. Okay, enough raving.  Here are the delish recipes for the burger!

quick pickled cabbage slaw

Let’s start with the quickled slaw because you should do this one in the morning and let it sit in the fridge for the day (or 4 hours min.) Leftovers will stay good in your fridge for a few weeks.

Quickled Slaw
Prep time
Total time
Recipe type: Condiment
Serves: 3 cups
  • ½ head purple cabbage
  • 1 red onion
  • 1 tbsp mustard seeds
  • ½ cup red wine vinegar
  • ¼ cup sherry
  • ¼ cup white vinegar
  • 1 tsp sea salt
  1. In a food processor, slice the cabbage and onion fairly thin (I used number 2 on the Breville adjustable blade) and transfer to a large bowl.
  2. Sprinkle cabbage with salt and massage until cabbage begins to release moisture.
  3. In a small pot bring vinegars, sherry and mustard seed to a boil.
  4. Pour pickling liquid over cabbage and toss to coat.
  5. Cover with plastic and let sit on the counter for an hour.
  6. Transfer to the fridge, tossing every hour until you're ready to serve.

horseradish aoli

The aioli is so easy and it made a big taste impact. I’ll make this for my burgers from now on – loved it. If you are into a HUGE horseradish taste you might want to double the amount used. It wasn’t too intense.

Horseradish Aioli
Prep time
Total time
Recipe type: Condiment
Serves: ¾ cup
  • ¾ cups mayo
  • 1 tsp prepared horseradish
  • 1 tsp dry mustard powder
  • juice of half a lemon
  1. Mix all ingredients together and chill in fridge until ready to serve

meatloaf burgerAnd now for the patty recipe.  It’s pretty easy to do in a food processor but if you don’t have one you can still make these flavorful patties by finely grating the veggies.
Best burger patties
Prep time
Cook time
Total time
Recipe type: dinner
Serves: 4
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 1 egg
  • 1 lbs ground beef
  • salt and pepper to taste
  1. With the chopping blade of your food processor, dice veggies until very fine.
  2. I switched to the mixing blade on the Breville but if you don't have one, transfer to a large bowl.
  3. Add the beef and egg and salt and pepper to the processor and gently mix until well incorporated.
  4. Form into patties and leave in fridge for at least an hour to set.
  5. Grill until cooked through (160F internal temp)

These burgers are fit for a king and the Breville Sous Chef made light of the work.  They are miles ahead of any frozen patty you could find and I’m going to make them all summer long.  I hope you do too.


*thank you to Breville for supplying the Sous Chef in facilitation of this post.



  1. OMG! This looks amazing! I would never have thought to add cabbage to a burger and the aioli looks delish. It’s clearly lunch time. My mouth is watering!

  2. I’m stuck in a burger rut and at first this scared me with the mention of slaw and horseradish, but I’m going to try it! I think the combo of savoury with the sour and salty is maybe why this works really well. I dunno? Just surmising.

    • Don’t fear the horseradish! It’s amazing for beef and the mayo really softens it out. I actually prefer it to be a bit stronger.

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