Best Burgers 2016

This time of the year we want simple easy to prepare and tasty food…  Burgers are such a versatile food and can be unbelievably tasty- economical and are great crowd pleasers.

I’ve been experimenting over the past few weeks with lamb, pork and turkey mince and some very tasty bean burgers.

Also I reduced the size of the burger to about 3 bite sizes – really initially for ease of cooking and as an added bonus you can taste a few of these tasty morsels..

Some tips

Buy good quality meat

Season with care 

Fry off a tiny piece and taste and re season if need be

Silicon Gloves are a handy tool for mixing and shaping burgers 

Heat the oven tray 

Pitta breads, Wraps, Whole meal buns, Sourdough bread

Avocado, Salsa, Pickles, Pepper Sauce, Garlic Mayo, 

Seasonings, fresh herbs, sea salts, sweet chilli, kaffir lime leaves, 

Method is same with all burgers

Combine all of the ingredients with seasoning in a large bowl 

Seasonings, fresh herbs, sea salt, cracked black pepper, Dijon mustard, cooked onions, carmelised onions,  raw eggs, seasoned breadcrumbs, 

Asiany Seasonings.. Sweet chilli, kaffir lime leaves, sriracha sauce, sesame oil..

and then shape  into your desired size – place on a baking tray and pop in the fridge for a couple of hours or if you're in a hurry the freezer for 30 min.  (this helps the burgers keep their shape and not fall apart while cooking) 

Remove from the freezer to a heated bbq or preheated pan with a little oil cook on each side for 1 minute and then transfer to the oven @200 and cook for 10 to 15 mins

Turning once – check to see they are cooked through.

Build your perfect burger

Choose the base and then build with sauce, lettuce, tomatoes, cooked egg, cheeses, cheeses, 

Simple ideas...  

Lamb mince  – fresh thyme – 1 egg – salt & pepper

Lamb Mince – natural yoghurt – fresh mint – garlic – salt & pepper 

Turkey mince – sweet chilli sauce 2 tablespoons – Juice of 1 lime  - Kaffir lime leaf 

Asiany Beef – Sesame oil, Sriracha sauce, pepper

Pork Mince – Grated Apple – mixture of fresh herbs – half a small glass of apple juice

Tasty Bean Burgers w lime yoghurt & salsa 

400g can of kidney, borlotti, chick peas, butter beans

1 cup of mashed cooked veggies, carrots, sweet potato 

1 clove of garlic chopped finely

Pinch ground cumin, coriander, paprika

4 tbls of sesame seeds for coating

1 cup of fresh salsa

1 cup of natural yoghurt

Juice of 2  limes

Coriander bunch chopped

Crush the beans with a potato masher add the veggie mix and combine really well with the garlic and spices.

Divide the mixture into 6, shape into burgers, coat in sesame seeds, and chill in the fridge for 3 hours or freezer for 40 mins.  To cook place on a non stick baking tray and grill for 5 mins each side until golden and crisp. 

Can be frozen uncooked and then cooked from frozen just allow 45 mins to bake from frozen ..

Make the lime yoghurt by combining the yoghurt with the lime and chilli and a few grinds of black pepper.

Serve on wholemeal buns w avocado, salsa and lime yoghurt...

Delicious with sweet potato wedges for a complete meal!

East Coast Best Burgers….

Twist of Thai Chicken Burgers

Serves 4

500g Chicken/ Turkey Mince

1 tbls of red curry paste

Dash of Thai Fish Sauce

1 egg

2 tbls of warm water

1. Mix the curry paste with the warm water

2. Whisk up the egg 

3. Pop the mince into a bowl and combine the paste, egg & Thai Fish sauce until well mixed.

4. Shape mixture into burgers

5. Pop in the fridge for a couple of hours  or overnight 

6.  Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.

Twist of Italian Beef Burgers

Serves 4

500g Beef Mince

1 egg

1 handful of sunblushed tomatoes chopped

1 red onion carmelized

1 handful of fresh basil leaves shredded 

Salt & Fresh Ground black pepper

1. Pop the mince into a bowl and combine all of the ingredients.

2. Shape mixture into burgers

3. Pop in the fridge for a couple of hours or overnight

4.  Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.

Greek Lamb Burgers

Serves 4

500g Lamb mince

Feta Cheese 8 small cubes

1 handful of fresh oregano

1 grilled red pepper chopped into small pieces

1. Pop the mince into a bowl and combine all of the ingredients.

2. Shape mixture into burgers

3. Pop in the fridge for a couple of hours or overnight

4.  Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.

Corn on the cob

Is another great food on the bbq,  simply brush a little of the sweet chilli marinade over the corn and pop on the bbq for 40 min. Test to see if they are tender enough.

Or

Brush with a little olive oil and when cooked serve little butter and seasalt!

Asparagus.... 

Snip the woody bits at the end, brush with olive oil, pop on the BBQ for a couple of mins each side.  

Serve with shaved parmesan cheese and a drizzle of balsamic vinegar.... 

Roast Peppers  & Courgettes

3 mixed coloured peppers cut in half deseeded and quartered.  2 Courgettes - Slice the courgettes down the centre and again into quarters.

Drizzle with olive oil and pop on the bbq until charred and tender which takes about 15 mins turning frequently to ensure you don’t char them completely.

When cooked chop again into large chunks and combine with a little olive oil and seasalt, if you have some fresh basil the flavour also works wonderfully...

Back to College time! Good eating is easy.

Get those College Guys & Girls Cooking ...

This is the time of year that our young guys and girls begin to head to college for the first time or get ready to head back.. learning to cook is really essential if you live away from home as its the only way to manage money and at the same time nourish yourself...  but equally can be very useful if you are living at home but now you are not always on the same schedule as everyone else in the house..  

Eggs - breakfast - lunch and dinner 

Soups - easy minestrone filling and satisfying 

Cook a whole chicken..  dinner & leftovers

Stir Fries... - wok or non stick pan - dinner in minutes

Quick, Easy & minced beef, turkey, lamb, pork…

Minced meat  has to be one of the  most versatile of ingredients,  its very easy to cook with, easily absorbs flavours and can cook for a long period or a shorter quick cook without loosing flavour or texture…  

Tip:  Buy good quality lean minced meat – use within 24,hours of purchasing an if you are going to freeze cooked product do so within 24 hours to keep the flavours..

Some of my tried and tested favourites..

Asiany Turkey Mince roll ups.. babycorn, sugarsnaps, beansprouts, chilli, garlic, coriander splash of soy & teriyaki beansprouts & iceberg..

A Mexican variation using Turkey mince  with  nachos, or tortillas…  fry off with garlic, chilli, cumin, coriander, add the turkey mince and a few chopped fresh tomatoes with coriander…  

Asian Turkey patties… Fab flavours of kaffir lime leaf and lemongrass….  Turkey mince, egg, kaffir lime leaf, lemongrass, garlic, chilli … mix up and form little patties..Pan fry and transfer to the oven to finish for 10 mins.

Minced pork or a mixture of minced pork and beef make very tasty meatballs…. Add a bit of spice or herbs to mixture.

Lamb lasagne with feta, chilli & olives or mousakka...

Chilli Beef in nachos, tacos, wraps, or jacket potatoes, vary it with different topping for example salsa, cheese, guacamole, lime juice, coriander.

Meatloaf – spice it up with chilli or add some fresh herbs and serve with tossed salads.

Cottage pie – top with carrot & parsnip mash or potato & parsnip with a little horseradish

Lasagne  - forget the béchamel and use cottage cheese & fresh basil pesto.

Meatballs, serve with a tomato & basil sauce, arabiata or do them Moroccan style - add some ground cumin, coriander & chilli serve with couscous

Asiany Turkey Mince Roll ups… 

500g Turkey mince – lovely and lean

6 Baby corn chopped 

1 handful Sugar snap peas 

3 handfuls of mushrooms

1 red pepper cubed into small pieces

1 red chilli chopped very finely

2 cloves of garlic chopped very finely

1 red onion chopped very finely

Small piece of ginger

1 bunch of coriander chopped

3 handfuls of beansprouts

8 iceberg lettuce cups

Couple of splashes of soy & teriyaki sauce

Splash or spray of oil

Heat a wok, add the onion, pepper, chilli, garlic& ginger cook for 3 mins, add the mince stir fry with a splash of soy and teriyaki, add half the coriander, cook for 5 mins. Meanwhile  Steam the chopped baby corn for 5 mins, chop the sugar snaps into small pieces add to the mixture with the baby corn , stir to combine cook for another 5 mins add the remaining coriander with another splash of soy & teriyaki.

Pop the beansprouts on top of the mixture just as you are about to serve.. combine and pop mixture into a bowl.  Serve in cups of iceberg… roll up and eat… just delicious!!

Greek Moussaka

500g minced lamb

500g natural yoghurt

3 raw eggs

2 red onions finely chopped

2 cloves of garlic

1 glass of red wine

2 large aubergines in big cubes

4 rooster potatoes sliced

2 cans of chopped tomatoes

1 large handful of basil

Fry the aubergine in oil remove and place on kitchen paper.

Heat a little oil and cook the onion & garlic for 3 mins, add the mince cook until browned add the wine and tomatoes cook for 10 mins, pop the aubergine and basil into the mixture and bring to a simmer.

Meanwhile Steam the rooster potatoes for 5 mins just to remove the big bite…   

Combine the yoghurt with the eggs..  Layer the lamb mixture with potatoes and top with the yoghurt mixture on top…. Sprinkle with breadcrumbs and bake for 45 mins @ 190… serve with a green salad…  

Homemade Burgers…

Everyone loves a good homemade burger…  here’s a few variations that will satisfy everyone..

Basic ingredients..

500g minced good quality beef,  1 egg, 1 handful of fine breadcrumbs, salt & ground pepper.

This is a simple plain recipe however, you could top with melted cheese & bacon or why not top with a little with mixed pepper sauce..

These variations will keep everyone interested..

Mexican – 1 teasp chilli powder, 1 handful of fresh coriander, juice of 1 lime

Italian inspired – add some sunblushed tomatoes, 

basil pesto into the mixture

Aisany – grate ginger, garlic & sweet chilli sauce into the mixture 

Spanish – chopped chorizo sausage & carmelized red onions

Delicious Chilli Beef..

This chilli con carne is ready to go in the pan in a few mins.. then it will bubble away happily until dinner time

Ingredients

500g good-quality beef mince

1 glass of red wine

2 onions, diced

2 garlic cloves, crushed

2 carrots, diced

2 celery sticks, diced

2 red peppers, diced

1 heaped tsp chilli powder

1 heaped tsp ground cumin

1 heaped tsp ground cinnamon

salt and freshly ground black pepper

1 x 400g/14oz can red kidney beans, drained

2 x 400g/14oz cans chopped tomatoes

To serve

sour cream

chopped fresh coriander leaves

lime wedges

nachos

Preparation method

Heat two tablespoons of the oil in a large frying pan over 

a medium heat. Add the mince and fry until golden-brown all over.

Meanwhile, heat the remaining oil in a saucepan over a medium to high heat. Add the onions, garlic, carrots, celery and peppers and fry until softened.

Add the chilli powder, cumin and cinnamon and season, to taste, with salt and freshly ground black pepper. Fry for a further 4-5 minutes, stirring well.

Remove the mince from the pan using a slotted spoon and add to the vegetable mixture.

Add the drained kidney beans and the chopped tinned tomatoes and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then half-cover the pan with a lid and simmer for about an hour, stirring every now and again to stop it from catching on the bottom of the pan.

To serve, ladle the chilli into four serving bowls. Drizzle over the soured cream. Sprinkle with the chopped coriander. Garnish with the lime wedges and serve with nachos or steamed  alongside

Penne Pasta with Meatballs & Tomato Sauce

500g beef minced or mixture of beef & pork

2 tbsp tomato puree

1 red onion chopped finely 

2 cloves of garlic finely chopped

Sprinkle of chilli flakes (if you like spicy food)

1 cup of breadcrumbs

1 carrot grated

2 eggs beaten

Olive oil

2 tbsp of warm water

500g Penne Pasta 

Tomato Sauce

2 cans of tomatoes  

2 cloves of garlic

1  red onion finely chopped

1 tablespoon of sugar

1 glass of white wine

Sprinkle of chilli flakes (only if you like spicy food)

1 handful of chopped basil

Cook off the onion and garlic for a few mins, then add the wine and cook for 3 min, pop in the tomatoes,& chopped basil.  Bring to the boil and simmer for 20 mins.

Meatballs

Place the mince, tomato puree, egg, onion mixture breadcrumbs, carrot and warm water into a large bowl and mix well with your hands.

Using your hands shape the meat into bit sized meatballs, roll in flour and place on a tray while you finish rolling all the shapes.

Cook the meatballs on a hot pan in small batches until browned.  Keep warm in the oven while cooking the remaining meatballs..  

Cook the pasta according to the instructions on pack.

Pop the meatballs into the hot tomato sauce mixture for 15 mins until cooked through..  serve scattered with fresh basil & grated parmesan cheese.

Oven baked Lasagne

Using cottage cheese instead of béchamel 

Ingredients

500g lean beef mince

1 onion, finely chopped

1 red pepper, seeds removed, finely chopped

2 generous handfuls of chopped mushrooms

1 tbls of tomato purée

1 large glass of red wine

10 fresh basil leaves shredded

2 x 400g tins chopped tomatoes

salt and freshly ground pepper

Approx 15 dried pasta sheets

300g cottage cheese

150g/5oz grated mozzarella cheese

Olive oil to cook..

Preparation method

Preheat the oven to 180C/350F/Gas 4 and grease a medium sized oven proof baking dish.

Heat a dash of oil in a large heavy-based frying pan over a high heat. Fry the mince until browned all over. Remove the mince from the pan.

Add another dash of oil to the pan over a medium heat. Gently fry the onion, peppers and mushrooms until soft.

Add the mince back into the pan together with the tomato purée and wine.  Cook for a further five minutes.

Add the tomatoes and herbs, and bring to the mixture to the boil. Simmer for at least 30 minutes and season to taste with salt and freshly ground black pepper. 

Line the base of the baking dish with pasta and cover with about one-third of the mince mixture.  Pop  teaspoonfuls of cottage cheese evenly across the mince, using up about 1/3 of the cheese.

Repeat this in layers once or twice depending on the size of your dish…finally cover the lasagne with the grated mozzarella. Bake in the over for 45 minutes, or until golden-brown and bubbling on top.  Serve with a fresh baby leaf salad.. enjoy..

Best Shepherds Pie

Ingredients

1 large onion chopped

2 medium carrots, chopped

500g beef mince

400g tin tomatoes

290ml beef stock

1 bay leaf

fresh thyme leaves from 1 sprig

2 tbsp tomato purée

salt and freshly ground black pepper

For the topping

8 potatoes, peeled and chopped

2 carrots, 2 parsnips, peeled and chopped

1 cup of milk

1 tablespoon of butter

Olive Oil for cooking

Preparation method

Preheat the oven to 190C/375F/Gas 5.

Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft.

Add the minced beef and cook for 3 minutes to brown.

Add the tomatoes, purée, beef stock, bay leaf and thyme.

Cover and simmer for 30 minutes. Season.

Meanwhile, to make the topping, boil the potatoes, carrots and parsnips in water until soft. Drain and mash with the butter and milk.

Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.

Best Burgers and grilled fruit Desserts

Twist of Thai Chicken Burgers

Serves 4

500g Chicken/ Turkey Mince

1 tbls of red curry paste

Dash of Thai Fish Sauce

1 egg

2 tbls of warm water

1. Mix the curry paste with the warm water

2. Whisk up the egg

3. Pop the mince into a bowl and combine the paste, egg & Thai Fish sauce until well mixed.

4. Shape mixture into burgers

5. Pop in the fridge for a couple of hours  or overnight

6.  Cook on a hot BBQ for 5/6 mins each side check to ensure they are cooked through.

Twist of Italian Beef Burgers

Serves 4

500g Beef Mince

1 egg

1 handful of fine breadcrumbs

1 handful of sunblushed tomatoes chopped

1 red onion carmelized

1 handful of fresh basil leaves shredded

Salt & Fresh Ground black pepper

1. Pop the mince into a bowl and combine all of the ingredients.

2. Shape mixture into burgers

3. Pop in the fridge for a couple of hours or overnight

4.  Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.

Greek Lamb Burgers

Serves 4

500g Lamb mince

Feta Cheese 8 small cubes

1 handful of fresh oregano

1 grilled red pepper chopped into small pieces

1. Pop the mince into a bowl and combine all of the ingredients.

2. Shape mixture into burgers

3. Pop in the fridge for a couple of hours or overnight

4.  Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.

Jacket Potatoes

Scrub the potatoes and leave their skins on.  Place on the BBQ and pop lid down.  Cook for 50 to 60 mins or until cooked through.  When cooked cut a cross in the top of each potato and squeeze to open the cross.  Serve with any of the following.

Yoghurt & blue cheese

Grated mozzarella, Sour Cream & chopped chives,

Smokey bacon & butter, 

Pesto, with roast red pepper and a little goats cheese

Corn on the cob

Is another great food on the bbq, simply brush a little of the sweet chilli marinade over the corn and pop on the bbq for 40 min. Test to see if they are tender enough.

OR

Brush with a little olive oil and when cooked serve little butter and seasalt!

Asparagus....

Snip the woody bits at the end, brush with olive oil, pop on the bbq for a couple of mins each side.

Serve with shaved parmesan cheese and a drizzle of balsamic vinegar....

                                                                                     

Roast Peppers  & Courgettes

3 mixed coloured peppers cut in half deseeded and quartered.  Slice the courgettes down the centre and again into quarters.  Drizzle with olive oil and pop on the bbq until charred and tender which takes about 15 mins turning frequently to ensure you don’t char them completely.

When cooked chop again into large chunks and combine with a little olive oil and seasalt, if you have some fresh basil the flavour also works wonderfully...

Sweet Endings....

Strawberries and marshmallows threaded on skewers and popped on the BBQ to toast...

Grilled Chocolate Bananas...

6 of bananas split down the centre with the skin on ... use a sharp knife- Pop some chocolate buttons down the centre – wrap in foil and cook for 5 mins ...

Pineapple

I just love grilled pineapple! Grilling does wonderful things to fruit as it caramelizes the sugars creating a golden brown colour and intensity of flavour. This very simple and elegant dessert is the perfect ending to a barbecue.

All you need is a couple of tablespoons of honey, 1 lemon juiced and a teaspoons on ground black pepper _yes pepper, as it bring out the grilled flavour and adds a little kick...

Delicious BBQ Pineapple.....

1 large ripe pineapple
3 tablespoons honey
1 tablespoon freshly-squeezed lemon or lime juice
1/2 teaspoon freshly-ground black pepper

Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter.

Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).

In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.

Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray.

Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) NOTE: Don't overcook, or they'll turn mushy.

Remove from the grill and brush with any additional glaze.

Best Burgers

East Coast Best Burgers on the BBQ

Twist of Thai Chicken Burgers
Serves 4
500g Chicken/ Turkey Mince
1 tbls of red curry paste
Dash of Thai Fish Sauce
1 egg
2 tbls of warm water

1. Mix the curry paste with the warm water
2. Whisk up the egg
3. Pop the mince into a bowl and combine the paste, egg & Thai Fish sauce until well mixed.
4. Shape mixture into burgers
5. Pop in the fridge for a couple of hours or overnight
6. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.

Twist of Italian Beef Burgers
Serves 4
500g Beef Mince
1 egg
1 handful of fine breadcrumbs
1 handful of sunblushed tomatoes chopped
1 red onion carmelized
1 handful of fresh basil leaves shredded
Salt & Fresh Ground black pepper

1. Pop the mince into a bowl and combine all of the ingredients.
2. Shape mixture into burgers
3. Pop in the fridge for a couple of hours or overnight
4. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.




Greek Lamb Burgers
Serves 4

500g Lamb mince
Feta Cheese 8 small cubes
1 handful of fresh oregano
1 grilled red pepper chopped into small pieces

1. Pop the mince into a bowl and combine all of the ingredients.
2. Shape mixture into burgers
3. Pop in the fridge for a couple of hours or overnight
4. Cook on a hot bbq for 5/6 mins each side check to ensure they are cooked through.

Jacket Potatoes

Scrub the potatoes and leave their skins on. Place on the BBQ and pop lid down. Cook for 50 to 60 mins or until cooked through. When cooked cut a cross in the top of each potato and squeeze to open the cross. Serve with any of the following.

Yoghurt & blue cheese
Grated mozzarella, Sour Cream & chopped chives,
Smokey bacon & butter,
Pesto, with roast red pepper and a little goats cheese


Corn on the cob

Is another great food on the bbq, simply brush a little of the sweet chilli marinade over the corn and pop on the bbq for 40 min. Test to see if they are tender enough.
Or
Brush with a little olive oil and when cooked serve little butter and seasalt!

Asparagus....

Snip the woody bits at the end, brush with olive oil, pop on the bbq for a couple of mins each side.
Serve with shaved parmesan cheese and a drizzle of balsamic vinegar....

Roast Peppers & Courgettes

3 mixed coloured peppers cut in half deseeded and quartered. Slice the courgettes down the centre and again into quarters.

Drizzle with olive oil and pop on the bbq until charred and tender which takes about 15 mins turning frequently to ensure you don’t char them completely.

When cooked chop again into large chunks and combine with a little olive oil and seasalt, if you have some fresh basil the flavour also works wonderfully...


Sweet Endings....
Strawberries and marshmallows threaded on skewers and popped on the bbq to toast...

Grilled Chocolate Bananas...
6 of bananas split down the centre with the skin on ... use a sharp knife- Pop some chocolate buttons down the centre – wrap in foil and cook for 5 mins ...

Pineapple

I just love grilled pineapple! Grilling does wonderful things to fruit as it caramelizes the sugars creating a golden brown colour and intensity of flavour. This very simple and elegant dessert is the perfect ending to a barbecue.

All you need is a couple of tablespoons of honey, 1 lemon juiced and a teaspoons on ground black pepper _yes pepper, as it bring out the grilled flavour and adds a little kick...

Delicious BBQ Pineapple.....

1 large ripe pineapple
3 tablespoons honey
1 tablespoon freshly-squeezed lemon or lime juice
1/2 teaspoon freshly-ground black pepper

Trim, core, and peel pineapple. Cut into quarters from top to bottom. Slice out the core from each quarter.

Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise). You should now have 12 wedges of pineapple (about 3-inch by 1-inch each).

In a small bowl, combine honey, lemon or lime juice, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.

Preheat barbecue grill. Either oil or spray the grill rack with non-stick cooking spray.

Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) NOTE: Don't overcook, or they'll turn mushy.
Remove from the grill and brush with any additional glaze.