Makes 4 Large Burgers
Ingredients:-
500g Lean Minced Pork or a mixture of Pork & Beef
1 Onion Finely Chopped
1 Tbs Finely Chopped Fresh or Dried Sage (Or just add half a pkt of Sage & Onion Stuffing Mix)
1/2 Tsp each of Salt & Pepper, add more or less to your own taste.
Lettuce, tomato or any other salad item of your choice to garnish.
Method:-
Before you start getting your hands messy, put a sheet of backing paper on a large tray to put the burgers on once mixed.
Mix all the ingredients together in a large bowl then divide into 4.
Roll each piece into a ball, then flatten on a board by slapping the burger with the palm of your hand.
Lift carefully with spatula and put on baking paper, cover with cling film and chill for and hour or so.
Freezing:-
If your going to freeze the burgers wrap each burger individually in baking paper then wrap in cling film before freezing. To cook, just peel the baking paper from the burgers and cook for about 5-6 minutes until juices run clear, there is no need to defrost.
To Cook:-
Put a drop of Olive Oil into a large frying pan or griddle, making sure pan is very hot before you add the burgers as you want to seal the outside of the burger, cook for about 2 minutes then turn over and cook for a further 2 minutes, keep turning burgers about every 2 minutes until cooked through and juices run clear, dont over cook as you will have dry burgers.
This is what I do but you could choose to do something different.
Put dollop of Mayonaisse onto base of Bun and Lettuce Leaf, Slice of Tomato. Place Burger on top, then top with a Tbs of my Relish, (Receipe below). Serve with homemade Twice Cooked French Fries. (Receipe below).
Bevys Burger Relish:-
1 Tbs Branson Pickle
1 Tbs Picalli
1 Tbs Tomato Ketchup
Mix all together well in a bowl, and use as you wish, will keep covered in fridge about a week.
Twice Cooked French Fries:-
Use 1 Medium sized Potato per person,
Cut Potato in half then slice each half in approx 1cm widths, doesn't matter how long they are.
Turn cut pieces over and cut again until you have all 1cm width pieces of potato.
I use Sunflower Oil, heat through until very hot, (you can dip a potato stick in and if it starts to sizzle you know your oil is hot enough, (never leave Oil unattended as it can catch fire easily).
Add Fries in small batches as adding too many at a time will cause them to steam instead of frying.
After about 4 or 5 Mins, take out fries with a slotted spoon and put them on Kitchen Paper to soak up the oil while you cook the next batch.
I usually put a Colander filled with Kitchen Paper over a saucepan to drain mine. then I put them into another bowl ready to go back in the frying pan to finish.
Once you have cooked all your Fries once. Let Oil heat up again for another couple of minutes, then add your fries again in batches, they will cook quite quickly this time, about 2 to 3 minutes, until crisp and golden, Drain them again on Kitchen Paper, tip into Colander sprinkle with a little Sea Salt and serve with Burgers.
Ingredients:-
500g Lean Minced Pork or a mixture of Pork & Beef
1 Onion Finely Chopped
1 Tbs Finely Chopped Fresh or Dried Sage (Or just add half a pkt of Sage & Onion Stuffing Mix)
1/2 Tsp each of Salt & Pepper, add more or less to your own taste.
Lettuce, tomato or any other salad item of your choice to garnish.
Method:-
Before you start getting your hands messy, put a sheet of backing paper on a large tray to put the burgers on once mixed.
Mix all the ingredients together in a large bowl then divide into 4.
Roll each piece into a ball, then flatten on a board by slapping the burger with the palm of your hand.
Lift carefully with spatula and put on baking paper, cover with cling film and chill for and hour or so.
Freezing:-
If your going to freeze the burgers wrap each burger individually in baking paper then wrap in cling film before freezing. To cook, just peel the baking paper from the burgers and cook for about 5-6 minutes until juices run clear, there is no need to defrost.
To Cook:-
Put a drop of Olive Oil into a large frying pan or griddle, making sure pan is very hot before you add the burgers as you want to seal the outside of the burger, cook for about 2 minutes then turn over and cook for a further 2 minutes, keep turning burgers about every 2 minutes until cooked through and juices run clear, dont over cook as you will have dry burgers.
This is what I do but you could choose to do something different.
Put dollop of Mayonaisse onto base of Bun and Lettuce Leaf, Slice of Tomato. Place Burger on top, then top with a Tbs of my Relish, (Receipe below). Serve with homemade Twice Cooked French Fries. (Receipe below).
Bevys Burger Relish:-
1 Tbs Branson Pickle
1 Tbs Picalli
1 Tbs Tomato Ketchup
Mix all together well in a bowl, and use as you wish, will keep covered in fridge about a week.
Twice Cooked French Fries:-
Use 1 Medium sized Potato per person,
Cut Potato in half then slice each half in approx 1cm widths, doesn't matter how long they are.
Turn cut pieces over and cut again until you have all 1cm width pieces of potato.
I use Sunflower Oil, heat through until very hot, (you can dip a potato stick in and if it starts to sizzle you know your oil is hot enough, (never leave Oil unattended as it can catch fire easily).
Add Fries in small batches as adding too many at a time will cause them to steam instead of frying.
After about 4 or 5 Mins, take out fries with a slotted spoon and put them on Kitchen Paper to soak up the oil while you cook the next batch.
I usually put a Colander filled with Kitchen Paper over a saucepan to drain mine. then I put them into another bowl ready to go back in the frying pan to finish.
Once you have cooked all your Fries once. Let Oil heat up again for another couple of minutes, then add your fries again in batches, they will cook quite quickly this time, about 2 to 3 minutes, until crisp and golden, Drain them again on Kitchen Paper, tip into Colander sprinkle with a little Sea Salt and serve with Burgers.
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