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Champion of the barbecue, the burger is a summertime superstar
between two buns. Check out our favourite recipes for these masterpieces!
The ultimate burger
LAMB
Cook one chopped red onion and two crushed
garlic cloves in a frying pan with a bit of oil for fve
minutes until soft. Mix in a bowl with 600g of lamb
mince, a small handful each of chopped fresh dill
and mint, two sprigs of chopped oregano and one
teaspoon of lemon zest. Season with salt and
pepper and shape into four patties. Cook on an
oiled barbecue or grillpan for fve minutes per side.
Serve on pitta breads with mayonnaise and fresh
vegetables.
SALMON
Finely chop 500g of salmon and add half to a blender
with two chopped spring onions. Pure until smooth.
Mix with the remaining salmon, 60g of breadcrumbs,
half a teaspoon of lemon zest and 100g of chopped
smoked salmon. Shape into four patties and
refrigerate for 15 minutes. Cook on a barbecue or
grillpan coated with cooking spray for fve minutes
per side until cooked through. Serve on a bun with
spinach leaves and mayonnaise mixed with a bit of
Dijon mustard.
VEGGIE
Pure one 400g tin of rinsed and drained kidney
beans, 75g of oats and two tablespoons of ketchup
in a food processor. Transfer to a bowl and stir in one
fnely-chopped onion, one grated carrot, one fnely-
chopped red pepper, two crushed garlic cloves and
a pinch of salt and pepper. Shape into four patties,
refrigerate for 15 minutes, then cook on an oiled
barbecue or grillpan for 4-6 minutes per side.
CHICKEN
Mix 600g of chicken, pork or turkey mince with 100g of
grated onion, a handful of breadcrumbs, one crushed
garlic clove, one teaspoon of chopped thyme and some
salt and pepper. Shape into four patties and refrigerate for
15 minutes. Cook on an oiled barbecue or grillpan for 5-7
minutes per side until completely cooked through. Add a
slice of white Cheddar during the last minute of cooking.
BEEF BURGERS
Divide 600g of good-quality beef mince (85% lean or less) into four
balls. Flatten the top and sides to form patties that are an even thickness
throughout. Use your fngers to push a shallow indentation in the top of each
patty (this will prevent them from over-plumping in the middle). Season well
with salt and black pepper. Brush oil onto a barbecue, grillpan or frying pan.
Cook, indented-side up, over a medium-high heat for 6-7
minutes. When the burger releases easily from the grates,
fip and cook for another 5-6 minutes until cooked through.
Serve immediately with your favourite toppings.
Check out
more tips for
making perfect
burgers
on p.94!
THE ONE BUN
Heat 250ml of milk, 120ml
of water and 60g of butter
in a saucepan until warm.
Stir 220g of plain flour,
7g of fast action dried
yeast, two tablespoons of
sugar and one teaspoon
of salt in a bowl. Stir in
the milk mixture and one
egg. Gradually mix in
340g of plain flour until a
dough forms. Knead until
smooth, then divide into
12 pieces. Shape into balls
and place on a greased
baking tray. Cover with
a tea towel and leave to
rise for 40 minutes. Bake
at 200C/180C fan/gas
mark 6 for 10-12 minutes
until golden.
All recipes make 4
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