In a change to my planned blog post this week about Soup; here are two recipes for Homemade Burgers! This comes in reaction to the news that the DNA from pigs and horses has been found in supermarket beef burgers in the UK and Ireland – eek!
I’m not going to dwell on this too much but the label should tell you what the product contains. I would (and have) tried many different foods but I was always knew what I was eating before hand (except the first time I had calamari, I thought they were onion rings and got a bit of a chewy surprise!).
Moving on; firstly the beef burgers. This recipe is super easy so do have a bash.
250g of lean steak mince
salt & pepper
1) Squish the mince together with your hands and then squash them into either 2 large burgers or 4 small ones.
2) Season the burgers both sides with salt and freshly ground black pepper
3) Fry in olive oil over a high heat (turning frequently) until they start to caramelise on the outside.
4) Take the pan off the heat and cover with either a lid or tin foil. Allow them to rest for a good 5 minutes or so.
5) Serve in burger buns, with or without cheese, sauces and salad. We had dijon mustard, cheese, cherry tomatoes and rocket.
If you’re vegetarian or are generally feeling a bit squeamish about the whole thing – try these veggie burgers, which pretty much contain everything except meat!
200g of potatoes
1 small onion, finely chopped
1 carrot, finely grated
1 small turnip, finely grated
40g cheese, grated
1/2 teaspoon of ground nutmeg
handful of frozen peas
large pinch of chopped fresh parsley
salt & pepper
1) Peel the potatoes and boil for 15-20 minutes.
2) While the potatoes are cooking, gently fry the onion in a tablespoon of oil until soft and translucent. Take the pan off the heat and stir in the grated carrot and turnip to soften in the residual heat.
3) Once the potatoes are cooked, drain them and mash.
4) Put the onion and vegetable mixture in a large bowl and add the mashed potato, nutmeg, parsley, cheese, egg, and frozen peas then season well with salt and pepper. Mix everything in thoroughly.
5) Tip the breadcrumbs into a shallow bowl or dish. Divide the burger mixture into 4 portions and shape into patties. If the mixture is too wet either add a little flour or drop spoonfuls of the mixture into the bowl of breadcrumbs and turn them in the crumbs to coat them using a spoon. They will be much easier to shape and fry once coated.
6) Shallow fry in vegetable oil until golden brown. Serve in buns with trimmings – we had rocket and mustard mayonnaise in ours.
Experiment with different vegetables in these burgers – they’re also great for using up leftover mash and other cooked veggies.