So in the spirit of Summer (apparently it’s here in Britain although you wouldn’t know)… here’s my home-made BBQ. Albeit to be consumed under a brolly in a shivering 16C whilst pretending it’s not raining and it’s actually hot… I’m not complaining, I’m not I’m not…
In a bid to cut out the sulphites, the nasty preservatives found in a lot of processed meat I’ve made my own burgers.. The recipe is simple and the flavour is delicate and that’s mainly because the kids complain if they are any other way… But the salad are a little more hearty, and the potatoes are home grown…whoopee (pat on the back for keeping a plant alive)…
Burger Ingredients (Makes 6):
400g Organic lean beef mince
1 red onion
1 tsp maple syrup
Pinch salt & pepper
Knob of butter
Sprinkling of plain flour to shape the burgers
Potato Salad (serves 4):
Around 24 new potatoes (either whole or halved)
2 handfuls fresh broad beans
Knob of Butter
Handful of Fresh Mint Leaves
Guacamole Salad (serves 4):
1 avocado (cubed)
1 small bunch watercress (chopped)
1/2 cucumber (diced)
8 cherry tomatoes (quartered)
2 spring onions (Chopped)
Handful fresh coriander
Juice 1 lime
2 tbsp olive oil
1 tbsp maple syrup
1) Heat a knob of butter in a frying pan on the hob. Add the chopped red onion, along with a tsp maple syrup and soften for around 10 minutes.
2) Add the beef mince to a food processor, along with the egg, breadcrumbs, salt & pepper and softened onion. Use the blade attachment to process until smooth and fully blended. (Use a potato masher if you don’t have a processor)
3) Divide the minced ingredients in to 6 (or less if you prefer larger burgers), sprinkle a little plain flour on a plate or work surface and shape using your hands. I usually make a ball and then flatten them. Cover on one side until they’re ready to go on to the BBQ, or place in the freezer.
4) Bring a pan of water to the boil and add the potatoes along with a pinch of salt. Simmer until the potatoes are soft through (around ten minutes). Around two minutes before the potatoes are due to come out, add the broad-beans to the water. Simmer for 2 more minutes or until the potatoes are cooked.
5) Drain the potatoes and broad beans, add a knob of butter, chop the fresh mint leaves and stir until covered.
6) Cube & chop the ingredients for the guacamole salad. Add to a bowl. Juice the lime and mix with the olive oil and maple syrup. Dress the salad.
Serve together, under the summer sun (or if you’re British, shivering from the shelter of a good brolly!)