Pip from The Cooking Apple has shared this burger recipe, perfect for sunny weather and the Easter weekend ahead.
| Ingredients
Makes 4-5 2 sweet potatoes 1 red pepper 2 courgettes ground cinnamon fresh rosemary sea salt and black pepper 2 tbsp + 2 tsp olive oil 1 shallot 1 clove garlic 500g lean beef mince (10%) 1 carrot 1 egg 1 tbsp sun dried tomato paste 2 tsp dried oregano 1 dash balsamic vinegar Skewers STORAGE Eat on the day. Alternatively, layer burgers between pieces of baking parchment and put in the freezer for up to one month. |
DIRECTIONS
Skewers Preheat the oven to 180oC. Prepare a baking tray with parchment. Peel and chop the sweet potato into 3cm square chunks. Chunk the pepper and one courgette into slightly larger pieces (these will both shrink a little when roasted). Place onto the baking tray. Coat with 2 tbsp of the oil, salt and pepper and a little sprinkle of cinnamon. Scatter the rosemary stalks and roast in the oven for 30 mins or until the sweet potato is tinged and golden. Burgers Whilst the vegetables roast, finely chop the shallot and saute in a frying pan over a med/low heat in 2 tsp oil until it is translucent (about 7 mins). Grate the carrot and other courgette. Put the beef mince, grated vegetables, shallot, egg, sun-dried tomato paste and oregano into a large, non-oxidising bowl. Add a good pinch of salt and pepper and a dash of balsamic vinegar, if desired. Divide the mix into 4 medium or 5 small patties and shape them gently into balls, without compacting if you can. Press them down gently to about 2cm thick. Grill the burgers on a med-high heat for 5 mins, or until they are starting to brown nicely on top. Turn them over and cook for another 5 mins on the other side, or until cooked through. Make a roasted vegetable skewer for each person, alternating the vegetables and serve with low salt/sugar ketchup, or a cool, fresh tomato salsa. NOTES These burgers can also be fried in a non-stick pan, brushed with a little oil. Serve in a wholemeal bun, in a wholemeal pitta pocket or ‘naked’ as they say! For those who like a kick, try with a side dip of greek yogurt mixed with a little harissa. |
|
