Posts tagged burger

Home-made Burgers

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Home-made Burgers

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ate night burgers on a Friday after what has been the busiest work week since lockdown! Its a blessing not to have to waste time commuting home after a busy day so I could move from desk to kitchen to beer in hand within minutes of shutting down the emails! I’m not your classic burger fan but I’m not sure why. I like to eat slowly and find that burgers are often a food that you inhale?! I’ve always preferred to eat mine without the top bun like an open sandwich with a knife and fork!

You can pimp your burger fillings as you like, I’ve listed a few suggestions below. I always try to add a gherkin for the flavour, some lettuce for crunch and some avocado for indulgence and extra healthy fats! Add cheese if you like. When it comes to sauces I’m usually a faithful T sauce user but I recently discovered an amazing burger sauce from M&S (below) that ticked off my craving for both sauce and gherkin!

A few burger tips – don’t go low on the mince fat content. Use minimum 12% which I did here but 20% works well. If you can, get your mince from the butcher where you can be a bit picker on the fat choice. Don’t season the burgers mix too much, rather season the outside well before cooking. Don’t be tempted to overcook, keep checking as you go. Also don’t undercook – call me boring but ideally you should be fully cooking any mince for safety but you also won’t get the same benefit from a ‘pink centre’ as you will a steak so its pointless in my eyes..

Serves 2-4 (makes 2 large, and 2 small burgers)

  • 500g good quality beef mince (minimum 12% fat)
  • Bunch flat leaf parsley, chopped finely
  • 1 shallot, chopped finely
  • 1 heaped tsp smoked paprika
  • Burger buns – whatever your preference.
  1. Combine the ingredients in a large bowl with some pepper and only a little pinch salt.
  2. Do not pound the meat together just gently mix handling lightly or you’ll have dry solid burgers!
  3. Gently bring the meat together into 4 burgers – I make 2 larger ones (2.5cm high) and 2 x smaller ones. Place on a plate and chill for about 20 minutes.
  4. Before cooking (on the grill/BBQ) season the burgers well on the outside with salt. Cook, ensuring a good amount of colouring on the outside as this is where the flavour is. (About 4 minutes each side depending on the size but keep an eye on them.)
  5. I like to lightly grill the burger bun and then dip (inside surface down) in the cooking juices of the burgers before serving.

Side suggestions

  • Sliced avocado
  • Litte gem lettuce
  • Grated mature cheddar cheese
  • Pickled red onion – chop 1 x red onion thinly. Put in a shallow bowl and spoon over 4 tbsp white white vinegar and 1 tsp sugar. Let sit for 30 minutes.
  • Homemade chips – chop 2 large potatoes into chips. Season, scatter over 1 tsp of dried rosemary and drizzle with a little oil. Roast at 190 for about 30 minutes until golden and crunchy.
  • Chopped gherkins. I actually bought the below sauce from M&S which was incredible. I think it made the burgers!

Spicy Lamb Patties, Coconut Flatbreads, Lime yoghurt – Beer

Comments Off on Spicy Lamb Patties, Coconut Flatbreads, Lime yoghurt – Beer read Meat

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I love this type of food. Fresh, simple and filled with flavour this is one from the archive but is actually something I crave in the spring when the sun starts to shine! This looks like a long list but most of the ingredients will be in your pantry and all you need to do is simply throw them together! So when the Spring sun makes an appearance, take a little forage in the pantry for this perfect sharing-style meal for all your buddies with a couple of cold beers….

Spicy lamb patties

  • 500g lamb mince
  • 1 tsp flaky salt
  • 1 tsp cracked black pepper
  • ½ tsp cumin seed
  • 1tsp ground coriander
  • 1 tsp ras el hanout
  • 1-2 tsp smoked sweet paprika (depending on your hot levels)

Lime yoghurt

  • 250g thick Greek yoghurt
  • Handful of chopped mint, or coriander
  • Grated zest of 1 lime
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp olive oil
  • Salt and pepper

Coconut flatbreads

  • 250g plain flour
  • 150ml warm water
  • 1 tsp extra virgin olive oil
  • salt and pepper
  • Large handful of dessicated coconut
  1. Start with the lamb patties. Combine all the dry spices in a pestle and mortar and grind together.
  2. Using your hands, take golf ball sized pieces of lamb mince and roll in your hands and slightly flatten to form mini burger-like patties (alternatively make large burgers). Roll generously in the dry rub until coated and place on a plate. Continue until you have used up all the lamb and then cover the patties with cling film and chill.
  3. Now make the flatbread dough. Sieve out the flour and add the oil, seasoning and the dessicated coconut. Make a well in the centre and add the warm water.
  4. Using a fork, mix to combine until you have a dough. Tip out onto a lightly floured surface and knead briefly until it comes together.
  5. Place the dough ball in a floured bowl and cover with cling film to rest.
  6. Meanwhile make the yoghurt by combining all the ingredients and alter to taste with a bit more of anything you think it needs.
  7. Heat a large non-stick pan over a high heat and put on the extractor fan. Now, take walnut sized pieces of dough and roll out on a floured surface until you have about 6-8 flatbreads about 2mm thick. Fry over a high heat in a frying pan for a few minutes each side.They will puff up as they cook. If the heat gets to high and they char and burn before they are cooked through, turn the heat down a little. You just want a little charring and the coconut to toast. Complete with the remaining dough, wrapping them in a tea towel afterwards as you go to keep them warm and soft.
  8. Now heat some oil in the same pan over a high heat and fry the lamb patties for about 2-3 minutes each side until cooked through. The outside will look burnt but it will just be the spices charring and forming a crust for the juicy insides.

Serve the patties wrapped tightly in the warm flatbreads with the cool yoghurt and some fresh lemony dressed salad leaves in one small edible pouch.

Alternatively, I frequently cook this all on the barbeque in the summertime….imageimage