Posted by Sue Goring on 6/22/2020 to
BBQ
Burgers are really simple to make and you can add whatever flavourings you prefer. We usually make a double batch and freeze some ready for later use – always defrost them thoroughly before cooking though. Serve the burgers in brioche buns, with a home-made slaw and green salad. Summer on a plate! This recipe makes 4 burgers.
Ingredients450g lean minced beef 100g chorizo, finely diced 1 onion, grated 2 tablespoons freshly chopped oregano 1 tablespoon freshly chopped mint Cracked black pepper 4 sun-dried tomatoes, drained and finely chopped (reserving 45ml of the oil for the onions) For the glazed onions: 45mls reserved oil from the sun-dried tomatoes 3 red onions, finely sliced 45mls good quality balsamic vinegar To serve: Salad leaves Homemade slaw | MethodIn a large bowl, mix all the burger ingredients together. Using damp hands, shape the mixture into 4 even-sized burgers. Compress them well so that they hold their shape. Place on a large plate, cover and chill for at least 30 minutes, or freeze at this stage. Meanwhile, prepare the balsamic glazed onions: Heat the reserved oil in a large pan and fry the onions on the hotplate for 8-10 minutes, stirring regularly, until soft and caramelised. Add the balsamic vinegar, move to the simmer plate and cook uncovered, for a further 5-10 minutes. To cook the burgers: Pre-heat your Everhot grill or BBQ and then cook the burgers for 8-10 minutes, turning carefully, once or twice, until cooked and any juices run clear. Serve in a brioche bun, topped with the balsamic glazed onions, alongside salad leaves and a selection of relishes. |
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Date
7/3/2020
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7/3/2020
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8/4/2020
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8/4/2020
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8/31/2020
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Date
8/31/2020
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