8-pack beef rissoles (600g)
8 white dinner rolls with sesame seeds
¼ cup drained pickled onions, finely chopped
3 large iceberg lettuce leaves, finely shredded
4 slices burger cheese, halved diagonally
1/3 cup drained, sliced dill cucumbers
½ cup mayonnaise
1 tablespoon gherkin relish
2 teaspoons American mustard
½ teaspoon ground paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
To make sauce, combine all the ingredients in a small bowl. Season with salt and pepper. Cover and set aside.
With clean hands, slightly flatten to the same diameter as buns (about 6-7cm).
Heat a lightly oiled, large, non-stick frying pan over a medium to high heat. Add rissoles. Cook for about 4 minutes on each side, or until browned and cooked through.
Meanwhile, place rolls on an oven tray in a moderately slow oven (160C) for about 3 minutes, or until warm.
To serve, cut rolls in half horizontally, without cutting all the way through. Spread a heaped tablespoon of the sauce over the inside of each roll. Sprinkle with pickled onions then lettuce. Top with cheese, rissoles and dill cucumbers. Replace roll tops.