As it was Saturday night last night, Mr MAC and I decided to have something a little more calorific and hassle free for dinner; burgers! We defrosted some lean steak mince and divided into two so we could each create our perfect burger.
Sarah’s Cheddar and Balsamic Burger
Makes two smaller burgers/one massive one
250g lean steak mince
Half a small red onion, finely diced
A handful of fresh basil, chopped
A large shake of garlic granules
A glug of balsamic vinegar
Salt and pepper
A handful of mature cheddar, grated
One wholemeal burger bun
A handful of rocket
Red onion chutney
A few slices mature cheddar
-
Mix together the mince, red onion, basil, garlic, cheddar, balsamic and seasoning.
-
Form the mixture into two small burger patties squeezing out any excess moisture.
-
Spray a griddle pan with frylight and heat. When hot, add your burger patties. Cook for approximately 7 minutes each side.
-
Slice your bun in half putting rocket on one side and red onion chutney on the other.
-
When your burgers are almost cooked, place a few slices of cheddar on top of each. Cook for a few minutes until the cheese has melted.
-
Add both burger patties to the bun. Enjoy!
I am completely in love with the chutney I used. I have been buying the same red onion chutney for the last few years and nothing else really compares! It is made by The Pickled Village in Bulwick, Northants ; the company also creates marmalades, pickles and relishes. This particular chutney is called ‘The Red Raspillion’ and is a red onion chutney with chillies and red currants. It is sold in retail outfits across Northamptonshire including Beckworth Emporium as well as mail order, I’d really recommend trying some!
Mr MAC’s Hot & Smokey Burger
Make one large burger
250g lean steak mince
Garlic granules
Smoked Paprika
Hot chilli powder
Fajita seasoning
A sprinkle of mature cheddar
Mixed herbs
Salt and pepper
One wholemeal burger bun
A few slices of mature cheddar
Iceberg lettuce
Sliced red onion
Caramelised onion mayonnaise
Tomato ketchup
-
Mix together the mince, spices, seasoning and cheese.
-
Form the mixture into one large burger squeezing out any excess moisture.
-
Spray a griddle pan with frylight and heat. When hot, add your burger patties. Cook for approximately 10-12 minutes each side on a medium heat to keep in the juices.
-
Slice your bun in half spreading the mayo on each side. Put the lettuce on one side and ketchup on the other.
-
When your burger is almost cooked, place a few slices of cheddar on top. Cook for a few minutes until the cheese has melted.
-
Add the burger to the bun. Enjoy!
