Friday, 27 April 2018

Cajun Pork Burgers

I thoroughly enjoy a good burger, especially one which is meaty and full of flavour. I normally make 
beef burgers but I fancied something different and as I have 5 cookbooks dedicated to burgers I decide to make a burger that was slightly different. Pork mince is full of flavour and relatively low in fact so I thought I would make the Cajun pork burgers. The Cajun spice adds a warmth flavour and the mashed sweet potato adds an (obviously) sweet flavour. 




Prep Time: 20 minutes, plus chilling
Cook Time : 35-45 minutes

Ingredients
225g sweet potatoes , cut into chunks
450g pork mince
1 eating apple, peeled, cored and grated
2 tsp Cajun seasoning
450g onions
1 tbsp chopped fresh coriander
2 tbsp sunflower oil
8-12 lean back bacon rashers
salt and pepper

Method
Cook the sweet potato in a saucepan of lightly salted boiling water for 15-20 minutes, or until soft when pierced with a fork. Drain well, then mash and reserve.
Place the pork in a bowl, add the mashed potato, apple and Cajun seasoning. Grate one of the onions and add to the pork mixture with the coriander and salt and pepper to taste. Mix together, then shape into four to six equal-sized patties. Cover and leave to chill in the refrigerator for 1 hour.
Slice the remaining onions. Heat 1 tablespoon of the oil in a frying pan. Add the onions and cook over a low heat for 10-12 minutes, stirring until soft. Remove the frying pan from the heat and reserve. Wrap each patty in two bacon rashers. 
Preheat the barbecue. Cook the patties over the to coals, bruising with the remaining oil, for 4-5 minutes on each side, or until thoroughly cooked. Alternatively, cook in a griddle pan or under a hot grill. Serve immediately with the fried onions.

xxx
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Thursday, 15 August 2013

Carmamelised onion burger.

I haven't made a burger in almost a month and am, quite frankly suffering from withdrawal symptoms. So many recipes from The Burger cook book intrigues me and I am convinced that I will probably be recreating almost all of the recipes as they all so delicious. I wanted to make a more simple burger, as the last few burgers have been more exotic (Hawawian burgers, Morrocan burgers) and just wanted a simple beef patty. This burger recipe used caramelised onions as a topping to the burger, which provided a sweet, yet delicious taste to the burger.
Here is how my caramelised burger turned out:
Caramelised onion burger.


Recipe taken from The Burger cook book, I decided on using a simple bread roll instead of foccacia.

Makes 4
450g fresh beef mince
1 tsp salt
1 tsp pepper
1 tsp chopped rosemary
vegetable oil for frying
55g-85g Manchego cheese, grated or thinly sliced
125ml mayonnaise
4 x 15 cm/ 6-inch square pieces of foccacia
caramelised onions - include in recipe
cos lettuce leaves
tomato slices

Method

1) Place the beef in a medium-sized bowl with the salt, pepper and rosemary and gently mix to combine, then divide into four equal sized portions and shape each portion into a patty.
2) Place a large frying pan over a medium-high heat. Add enough oil to coat the base of the pan. Add the patties and cook for about 4 minutes, without moving, until the burgers are brown and release easily from the pan. Turn and cook for 2 minutes, then place some cheese on top of each burger and cook for a further 2 minutes, or until cooked to your liking.
3) Spread the mayonnaise on the foccacia. Place the burgers on the bottom pieces of the foccacia, top with caramelised onions, lettuce leaves and tomato slices, add the lids and serve immediately.

For the caramelised onions.

Serves 4 -6
1-2 tbsp vegetable oil
1 red onion, sliced
1/2 tsp chopped rosemary
salt and pepper

Method
1) Heat enough oil to coat the base of a large frying pan over a medium heat until shimmering. Add the onion and cook on one side for 3 minutes until brown. Add the herbs, if using, stir and continue cooking, stirring occasionally for about 12 minutes until nicely browned.
2) Season to taste with salt and pepper. Add the vinegar and cook for a further 8-10 minutes until very soft.
3) Serve immediately or leave to cook and store in the fridge for up to 3 days.

xxx
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Wednesday, 3 July 2013

Hawaiian burgers with chargrilled pineapple.

I love to make a good burger and I have found a wide variety of versions of the humble patty since purchasing The Burger cookbook, published by Love Food. The famous Hawaiian combination of pork and pineapple is reworked into a burger in the form of pork mince, topped with char grilled pineapple. This was the first time of making a burger with pork mince and it resembled chicken mince, but contained more fat in the mince which meant I did not have to add breadcrumbs. The recipe, as with all the burger recipes I use is quick and easy to make and tastes delicious. For those who have kiddies, it's a sneaky way of getting them to have 1 of their 5 a day with the sneaky pineapple.
Here is hoe my pork burgers with char grilled pineapple turned out:
Hawaiian burgers

Hawaiian burgers

Hawaiian burgers


Recipe for pork burgers.
Makes 4
450g fresh pork mince
salt, pepper and mixed herbs
3 tbsp teriyaki sauce, plus extra for spreading
4 slices canned pineapple
onion slices
vegetable oil, for brushing
4 bread rolls
lettuce leaves.

Method
1) Preheat the barbecue to medium-high. Place the mince into a medium-sized bowl and season with the teriyaki sauce, mixing gently until in-cooperated. Divide into four equal-sized portions and form each portion into a patty.
2) Lightly brush pineapple and onion with oil. Place the patties, onion and pineapple on the rack and cover. Cook the onion and pineapple for 3-4 minutes on each side and marked. Cook the burgers for 4 minutes on each side until brown and cooked through.
3) Spread both halves of the buns with the teryaki sauce. Put the burgers in the buns with the pineapple, onion and lettuce and serve immediately.
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Thursday, 13 June 2013

Moroccan lamb burgers.

I can safely say that The Burger, published by Love Foods is my favourite cook book purchase of the year and I probably have made more recipes out of this book than any other cook book this year. This burger takes inspiration from North Africa, Morocco to be exact. The combination of harisa paste for the seasoning, cumin seeds and paprika gives the aroma of the Middle East when seasoning the meat. The burger, as with all of the burgers in this book is super easy to make and I placed my burger in a lovely pitta bread and topped it with tzatski sauce, which, when eating it reminded me of my holiday to Tunisia as this is the sort of cuisine that is eaten there. I recommend this dish for a perfect mid week meal and for those who fancy a change from their usual burger recipe.
Here is how my Moroccan lamb burgers turned out:
Moroccan lamb burgers

Moroccan lamb burgers
Makes 4
550g fresh lamb mince
1 onion, grated
2tsp harrisa paste
1 garlic clove, crushed
2tbsp mint
1 tsp paprika
oil, for greasing
4 pitta breads, warmed and split
red onion slices
shredded lettuce leaves

a tub of tzatski

Method
1) Combine the lamb, onion, harissa sauce, garlic, mint and paprika. Season to taste with alt and pepper, mixing well with a fork. Divide into four equal-sized portions and flatten the patties about 2.5cm/1 inch thick. Cover and leave to stand at room temperature for 30 minutes.
2) Heat the grill and add 2 tbsp of oil to the frying pan. Cook each burger for around 8-10 minutes on each side, or until cooked through.
3) Stuff the burgers into warmed pitta breads with the onion, lettuce leaves and a spoonful of the tzatski. Serve immediately.

xxx
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Wednesday, 15 May 2013

Turkey club burgers

I must have been living under a rock the whole of my life, for I have not heard nor have come across a turkey club sandwich prior to buying my latest favourite book, The Burger, published by Love Food. Perhaps Club sandwiches which contain turkey, bacon, lettuce and tomato are more common in America than in the UK. The closest sandwich I can think of to the turkey club is the BLT, bacon lettuce tomato, which I will probably in-cooperate into a burger some time soon.
The turkey club burgers are extremely easier to make, and I prefer to make burgers using chicken or turkey mince as there is not the risk of over kneading. I think the addition of the bacon added a crispiness and the lettuce and tomato must have contributed towards 1 out of my 5 a day so it was a winner all around.
Here is how my Turkey Club burgers turned out:
Turkey club burgers.

Turkey club burgers
Turkey club burgers

As you can see, I added a sprinkle of mature cheddar cheese and a leafy salad. I placed my burgers on toasted ciabbata bread, as per usual for a turkey club sandwich. This is yet another burger recipe which I will make again and again, and I thoroughly recommend this cook book for all the burger lovers out there.

Recipe for turkey club burgers
Makes 4
450g fresh turkey mince
1 garlic clove, finely chopped
1 1/2 tsp finely chopped fresh rosemary
1 tsp salt
6 bacon rashers
8 slices farmhouse/ciabatta bread, toasted
2-3 tbsp ranch - style dressing
lettuce leaves
tomato slices
(I always add 55g cooked long grain rice to the burger mixture as this prevents the burger falling apart when cooking).

Method
1) Combine the turkey mince with the garlic, rosemary, salt and pepper in a bowl. Divide the mixture into four equal-sized portions and shape each portion into a thick patty.
2) Cook the bacon under a grill for about 8 minutes, or until crisp.
3) Spread each slice of bread with about 1/2 a teaspoon of the ranch-style dressing.
4) Heat a frying pan, and fry the burgers on around 8 minutes each side.
5) Place each burger on a slice of the toasted bread, add the bacon, lettuce leaves and tomato slices, drizzle with a little more dressing and top with the remaining toasted bread. Serve immediately.

xxx
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Thursday, 4 April 2013

The Everything Burger

As many of my fellow bloggers are aware, I love a good burger, and am so pleased with myself to have recently purchased "The Burger" cookbook, a cookbook containing 100 glorious burger recipes. I have so far made the London Burger which suited a nice relaxed weekend breakfast.
This recipe, The Everything Burger, is a beef burger topped with "everything", to which I think the writer is alluding to burger sides dishes. The recipe suggested to top the beef patties with jalapenos and coleslaw, but I decided to go one better and topped my burger with jalapeno coleslaw and cheese, which was a lovely combination and flavoursome. I think I will be more adventurous with my burger toppings, and will definitely top my burgers with something over than cheese from now on (or cranberry sauce for my turkey burgers).
The recipe was easy to make, as they are simple beef burgers topped with extras, I actually placed the jalapeno coleslaw underneath, then the cheese and topped with the burger - (if you coleslawlook at the picture, you can see a hint of coleslaw underneath the cheese). I recommend this book to all fellow burger lovers out there.
 Here is how my Everything burger turned out:
The Everything burger
Recipe for The Everything Burger
Makes 4
450 g fresh beef mince
1 tsp salt
1 tsp pepper
vegetable oil, for frying
cheddar cheese
4 soft burger buns
mustard for spreading
colslew
jalepenos
burger suace/burger relish for topping.

Method
1) Place the mince into a medium-sized bowl with the salt and pepper abd gently mix to combine, then divide into four equal sized portions and shape each portion into a patty.
2) Place a largy frying pan or ridged griddle pan over a medium-high heat and add enouh oil to coat the base of the pan. Add the patties, partially cover and cook for about 4 minutes, without movingm until the burgers are brown and release easily from the pan. Turn, place grated cheddar cheese on top of each burger, partially cover again and cook for a further 3 minutes or until cooked to your liking.
3) Spread the mustard on both halves of the buns and place a few slices of jalepenos on eachb un base. Set a burger on top of each base, add some coleslaw and a tomato slice, serve immediately.
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Thursday, 21 March 2013

London Burger

What is a London burger, you may ask yourself that, as I did when I stumbled against this recipe from my latest book The Burger. well the name I can only presume comes from the use of English muffins, and English mustard. I made this for my weekend breakfast last week, and made an alternative change to my usual fry up or Jamaican breakfast. What I liked about the recipe is that the burgers were super easy and quick to make and is on the table in 30 minutes.
Here is how my London Burgers turned out:
London Burger

I added a fried egg and good dollop of tomato ketchup to my weekend treat.

Recipe for London Burgers
Prep Time - 10 minutes Cook time - 20 minutes

Ingredients
Makes 4
450g fresh beef mince
2 tbsp worcester sauce
4 English muffins
4 tbsp butter
2 tsp vegetable oil
4 eggs
1/2 tsp salt
1/2 tsp pepper
4 tsp English mustard
Dollop of tomato ketchup

Method
1) Combine the mince with half the Worcestershire sauce in a large bowl. Divide the mixture into four equal - sized portions and shape each portion into a patty about 1cm/ 1/2 inch wider than the muffins, making a dimple in the centre of each patty.
2) Split the muffins and spread each half with butter
3) Heat a large frying pan over a medium-high heat. Place the muffins halves in the pan buttered side down and cook for about 2 minutes. Put two muffins halves on each of four plates.
4) Add the patties to the pan and cook for about 4 minutes until brown. Turn and cook on the other side for 4 minutes, or until cooked to your liking. Place a burger on one of the muffin halves on each plate and drizzle with the remaining Worcestershire sauce.
5) Add the oil to the pan, swirling to coat. Add the eggs and sprinkle with the salt and pepper, and a teaspoon of English mustard. Cover and cook for about 3 minutes until the whites are set and the yolks are beginning to set at the edges. Top each burger with an egg and the top half with a muffin. Serve immediately.
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