Another weekend, another session on the minced meat. This time we had a request for burgers from the Mayola kitchen from Andy (well actually, he wanted to get a burger from Bang in Shoreditch, but I persuaded him we could do better. And I didn’t want to leave the house).
The beef burger recipe is presented as a modification of the lamb recipe – the “technique” as such is all in the lamb instructions. We cooked both together.
Use the best mince you can get.
Lamb burgers, Greek style
500g lamb mince
Half an onion, finely chopped
4 sprigs of rosemary
5 cloves of garlic
1 small sprig thyme
Salt & pepper
For the “works”
250ml greek yogurt
1 clove garlic
2 sprigs of mint
Pick the leaves off the rosemary and thyme, peel the garlic, and put in a blender with a dash of oil. Blend to a paste. If you’re having trouble with not enough liquid in the blender to get an even mix, crack the egg in too and blend them all.
Put paste and egg into a mixing bowl with the mince and onion. Mix thoroughly – using your hands is best. Season well with lots of salt and pepper.
Shape into patties – wide and flat is good, as they’ll contract in the cooking. Chris actually weighed ours out to quarter pounders on the scales as we were going along. Put them on tray or chopping board, layering them up separated by a sheet of baking paper, and stick them in the fridge for at least 30 minutes.
Prepare the sauce – in a mortar, pound the garlic and a big pinch of rough sea salt with pestle into a pulp. Scoop as much yogurt as you can into the mortar, and mix thoroughly. Then, scoop the yogurt out of the mortar into a bowl, add the rest of the yogurt. Finely chop the mint and stir in. Season to taste.
Heat a grill pan on high until very hot. Grill the burgers for a 4-5 minutes on each side – until they have good brown char lines. When they’re just about done, flip them one last time and place slices of feta on the hot burgers. Give them another minute to at least warm the feta. Toast the ciabatta rolls if you like now.
To serve, layer like this on the ciabatta: ketchup, burger with feta, yogurt sauce, slices of cucumber, lamb’s lettuce.
Beef burgers, in an English-Hawaiian fusion
500g beef mince
half an onion, finely chopped
2 tblsp Worcestershire sauce
salt & pepper
For the “works”
Bacon (whatever your preference, smoked/unsmoked, regular/streaky)
Pineapple rings (ideally fresh, tinned will do)
Sesame seed burger buns
For the burgers, mix all the ingredients in a bowl, as for the lamb. Form into patties and refrigerate as above.
Grill some rashers of bacon in the pan first, as you want to get them crispy. Then grill the burgers for a few minutes on each side, depending on how pink you like them. Just before they’re ready, flip once more, and put slices of Stilton on the hot face of the meat.
To serve, layer on the bun: ketchup, burger with Stilton, bacon rasher, pineapple ring, sliced tomato, salad leaves, mayonnaise.