Regenerative Beef Patty with Red pepper sauce and chimichurri

For the Beef Patties:

1. Source regenerative beef​
2. Available in the UK through Knepp Wild Meat Range, Farm Wilder on Farmdrop, the Ethical Butcher and many other producers participating in the Pasture For Life programme. In the U.S., there are many regenerative suppliers with Savory Institute Land to Market certification, such as Force of Nature. In China, Pinduoduo promotes sustainable producers, facilitating a direct connection to consumers. If you find other suppliers, please feel free to share the names along with your experience ordering from them.​
3. Form round patties, ideally with a circular cutter for uniformity​
4. Sprinkle the patties with salt and pepper them on both sides​
5. Cook a few minutes on each side to the desired level of rareness just prior to serving​

For the Cassava Cakes:

1. Peel the cassava and cut it into uniform pieces with a sharp knife, being mindful of the toughness of the cassava itself ​
2. Cover the cassava with water in a large saucepan before bringing to a boil and cooking for 30 minutes or until the cassava is completely soft​
3. Drain and place into bowls​
4. Mash the cassava along with two tablespoons of olive oil, salt and pepper ​
5. Place a long sheet of parchment paper on a flat surface​
6. Roll out the cassava before cutting into round patties of the same size as the burger patties​
7. Brush with olive oil or egg white and then place in the oven at 180°C/350°F to bake for ten minutes prior to serving​

For the Chimichurri Sauce:

1. Finely dice the red pepper into cubes and set aside​
2. Coarsely chop the parsley or foraged herbs​
3. Place herbs into a food processor or blender along with crushed garlic, olive oil and vinegar​
4. Blend together into a chunky consistency ​
5. Place into a bowl and stir in red pepper while adding salt and pepper to taste ​

For the Red Pepper Sauce:

1. Slice the red peppers and place them into a tray before adding olive oil, salt and pepper​
2. Roast the peppers in the oven at 180°C/350°F for 60 to 90 minutes until they are thoroughly cooked​
3. Place the peppers and the juices and oil from the cooking into a blender or food processor and mix until smooth​

To Serve:

1. Place a cassava cake on the plate and then top with a burger​
2. Add a spoonful of the chimichurri sauce on top; option to additionally add a cassava crisp/chip​
3. Take one to two spoonful's of the red pepper sauce and form a semi circle around the cake and burger​
4. Option to serve alongside the Beyond Meat dish to bring to life the contrasting yet complementary paths of synthetic and regeneration​

Sources:

A special thank you to Chef Almudena Garcia Ramirez for her collaboration in developing this recipe ​

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