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...

Planning a Party....

Birthday’s, Christenings, Communions, Confirmations, Parties, Weddings etc..........

Holding parties at home is a wonderful relaxed way to catch up with family and friends.  

Different parties require different budgets for example if you are having a party to catch up with friends over the summer you can have a very simple party with a few nibbles – enlist some help from your good friends and tell everyone to take a drink with them thus cutting down on the costs significantly.

You could host a picnic party in a public park and get everyone to bring a dish and a drink this way no one individual bears the cost you  just organise it...

Breakfast/Brunches are a great way to catch up with friends in an informal party kind of way.... anything goes for breakfast/brunch from eggs cooked every possibly way, smoked salmon bagels, warm croissants, big jugs of juices, warm pastries, fresh berries with French toast its all very easy and the great thing about Breakfast/brunch is it doesn’t have to last all day ....  

Drinks/ Cocktail parties are a good way to entertain a large number of people and even groups that do not know each other.  Don’t worry you do not have to provide cocktails drinks – simply a selection of whatever drinks you prefer to serve but generally people serve wine, beer and water lots of water for the drivers is always important. 

Be mindful when you invite people over for drinks that you specify the times it starts and ends or you will have a full on party on your hands, which is ok of course if thats what you intended.  However if your intention is to have people over in the early evening after work or over the weekend just for a few hours specify this for example 

 ‘Drop into our house on Sat 18^th May from 4 to 6 for drinks and nibbles’ –

 or another example...

 ‘Drinks & Bites to celebrate John’s 30^th Birthday from 9 till late... 

‘Coffee & Cake to celebrate the Arrival of Baby Jack from 3 to 5 @ our house....

If  you are celebrating something special, such as a christening, communions, confirmations, wedding, anniversary or birthday ....

Here’s  a few tried and tested tips that work...

• Get a notebook for all lists, menus etc.
• Write up the guest list in your party notebook and keep it safe as you will use it to record who is attending. 
• Be realistic about how many people you can fit comfortably in your house and take into account how many small kids/teenagers & adults will you be inviting, small kids need room to play and put their stuff and teenagers ideally need a room where they can chill together for a while, also bear in mind where bathrooms and cloak room facilities are located. 
• Send the invites... via text, email, post whatever suits you... but always put a RSVP on for at least 10 days previous. Text and email are great as they allow you to follow up the stragglers very quickly and with little hassle.
• We are all on budgets so plan the party as far in advance as possible this gives you plenty of time to spot the bargain

• Write up your budget and do not compromise when you start looking at menus etc.

• The simplest menus are the cheapest to prepare, the more choice you have the more food and ingredients you need to purchase.

• A cold buffet is the easiest to prepare as it can be totally prepared in advance  place on platters & bowls ready to serve without any heating at the last minute.  

• Think about the people you are inviting to your party, do they are hearty appetites, are they fussy eaters, have they any specific dietary, medical or religious requirements.  Always have vegetarian.

• Choose your menu...keep it simple, pick what I call crowd pleaser dishes, that suit everyone (not just what you like) 

• When you have chosen the menu - write up tthe shopping list with ingredients.

• Calculate the quantities you will need to purchase  be exact multiply from the recipe how much you will need for the number of people you will be catering for and remember to over cater a little.

• Bulk up main courses with side dishes like green salad, and baskets of bread.

• Most of all enjoy the process, keep it simple and the way you want it then you can be sure you will not get stress out!

Simple Cold Buffet menu

Potato Salad – Roast baby potatoes & Sweet potato

Quinoa Salad or Orzo Pasta

Beet Salad w toasty almonds

Red cabbage & White Coleslaw 

Tenderstem broccoli, green beans, sugar snaps & chilli oil 

Caesar Salad w grilled chicken 

Selection of continental meats & cheeses

Sweet chilli & lime salmon fillets

Baked Ham or loin of bacon 

Honey Lemon Chicken Fillets

Classic Quiches

Baskets of fresh bread 

Sizzling Stir Fries

Stir Frying originated in China and is basically a cooking technique in which ingredients are fried in small amounts of very hot oil while being stirred in a wok.  

Many Asian countries include Stir frying in their cuisines ....  from Thailand to Korea, Vietnam, Malaysia 

So ..... What Equipment do you need?

A sharp knife as ingredients should be cut into uniform pieces..  

A Wok or a non stick pan 

A  spatula wooden or heat resistant 

Which Oil should I use?

Stir frying involves cooking food at high temperatures therefore its important to choose an oil that has what they call a high smoke point – its the point that the oil starts to break down..   

Oils which have a high smoke point include Peanut Oil which Chinese cooks generally use but you can also use..

Canola oil/Rape seed oil  

Grape seed oil (made from the seeds of grapes after the wines is pressed)  

You can also use Pure Olive oil – (not extra virgin) as Pure olive oil is more refined it can take the high heat for stir – frying.

How do I prepare?

Its essential to have all the ingredients prepared ahead of cooking time.  

Chop vegetables very finely no big chunks as they take too long to cook..

Chop onion, garlic, chilli very finely set aside – Grate ginger ...

Use this as your base flavour stir fried in a little peanut oil..

Then add – meat or fish  & veggies 

Broccoli, sugar snaps & carrots can be chopped finely and then steamed for 3 mins..

Slice chicken beef into uniform strips 

Prawns are a great addition to a stir fry – fresh or frozen work great the trick is not to over cook them..

Great basics to have in your cupboard for stir frying!

Soy sauce – made from fermented Soya beans its one of Asia’s most important condiments and is also a base ingredient in many foods.

Tamari Sauce – a form or soy sauce which does not Always contain wheat – some say its superior to ordinary soy and adds a more complex taste..

Oyster sauce – made from dried oysters – use like soy sauce, tasty and extremely versatile

Hoisin Sauce – used in Chinese & Vietnamese cooking  its a delicious aromatic sauce – great in stir-fries or as a dipping sauce. Typical recipes include soy beans, red chillies, garlic vinegar five spice.

Sweet chilli sauce – a delicious sweet yet slightly spicy sauce use mixed with rice wine vinegar & lime juice for a salad dressing or in stir fries with a tablespoon of water.

Siracha Sauce –  is a type of hot sauce or chilli sauce has become very popular over the past 2 years .. comes from Eastern Thailand and is made from a paste of chilli peppers, garlic, sugar, distilled vinegar – if you like hot sauces this one if for you its fab in stir fries especially my favourite...

Stir fried prawns, broccoli, peas, mushrooms, fresh coriander extra garlic & lots of siracha..  very quick dinner served with noodles..  

Five spice powders – a blend of cinnamon, star anise, clove fennel & Szechwan pepper sprinkle over chicken & stir fry 

U Cant beat Fresh herbs  - Coriander, Basil, Garlic, Chillies, Ginger  - Keep herbs wrapped in the bottom drawer of the fridge – 

Garlic, Chillies, Ginger, Lemongrass last for weeks also in the bottom drawer of the fridge.

Water Chesnuts

Bamboo Shoots

QUICK  --Honey Soy Chicken Stir Fry

2 cooked chicken breasts shredded 

1 pepper finely sliced

Half head of broccoli small florets

1 clove of garlic

Half a white onion finely sliced

2 tbs of soy sauce

1 lemon juiced

1 tbs of honey

Heat oil in wok – pop in the onion and pepper – stir fry add the garlic 3 mins later – add the chicken – steam broccoli for 2 mins – pop into wok with honey, lemon and soy sauce..

Heat through transfer to a dish sprinkle with sesame seeds 

Teriyaki Chicken stir fry

1 chicken fillet per person cubed

1 pepper sliced (bite size pieces)

2 scallions sliced diagonally

1 teasp of grated ginger

1 teasp of peanut oil per person

1 teasp of honey per person

1 tbs teriyaki sauce per person

1 teasp of sesame seeds per person

 Heat the oil in a wok for about 30 secs… Pop the chicken onto the wok and  stir fry until sealed on all sides takes about 2 mins.   Now add the peppers and cook for about 3 mins. until slightly softened. 

Combine the honey & teriyaki sauce in a little bowl pour over the mixture, let it bubble up on the wok and toss with the scallions & ginger.  Just before serving heat the sesame seeds in a non stick pan, to toast them and sprinkle over the chicken when plated..   Serve with either rice or noodles.   

Stir fried Rice Noodles with Broccoli, Prawns 

& fresh Coriander 

1 bundle of noodles per person …

Measurement about 75g per person

1 clove of garlic crushed

1cm (1/2 inch) fresh ginger grated

1 red chilli sliced thinly

2 teasp peanut oil

2 handfuls of broccoli florets

4 tablespoons of stock or water

Small handful of  prawns per person (if frozen thawed and  patted dry)

1 handful of coriander chopped

Sauce

1 tablespoon sweet chilli sauce

1 tbls soy sauce

1 lime juices & zested

1 teaspof sesame oil

Cook the noodles according to the pack instruction.  

Mix all the sauce ingredients into a small bowl or cup.

  

Heat the oil in a a wok  and stir fry the garlic, ginger & chilli for about 1 min… toss in the broccoli and stock and cook & cover for another minute.  

 Now pop in the drained noodles and prawns & coriander. Cook until heated through & serve in bowls topped with sprigs of coriander.  

Thai Veggie Stir Fry

This is a great dish as its so fresh and tasty, it can either be a main course in itself (serves 2) or as part of a selection of dishes.. either served with rice or noodles….

10 baby corn cut in half thru the centre

10 asparagus spears trimmed & cut in half

1 small onion sliced thinly

4 handfuls of beansprouts

1 tablespoon of fresh ginger grated

1 red chilli finely chopped

1 handfulof torn basil

2 tbls of boiling water

1 teasp of soft brown sugar

1 tbls of light soy sauce

Heat the oil a wok or non stick frying pan and stir fry the corn, onion, chilli & ginger for a couple of minutes.. then add the asparagus and continue for another minute before adding the beansprouts.  

Combine the boiling water with the sugar & soy and add to the wok, throw in the basil leaves & serve immediately.

Why not cook some noodles & drizzle with sesame oil …