Beef Burgers

Beef Burgers

This is my go-to recipe for a classic burger. Best steak mince is combined with shallot, rosemary, thyme and Dijon to create a rich and satisfying burger which is great cooked on the grill.

Best served with browned onion, lettuce, dill pickles and spiced mayo on a brioche bun.

Beef Burgers
Serves 4

Ingredients:

750g Minced Beef (85% Lean), 2 Banana Shallots (Finely Diced), Small Handful Thyme Leaves, 1 Rosemary Sprig (Leaves Finely Chopped), 2tbsp Breadcrumbs, 1 Egg White, 1tsp Sea Salt, 1tsp Cracked Black Pepper, 1tsp Worcestershire Sauce, 1tbsp Dijon Mustard, 1tbsp Tomato Ketchup

Method:

1) Sauté the shallot with the thyme and rosemary in a little oil over a medium heat until soft and lightly coloured – around 8 minutes. Allow to cool.

2) Combine the minced beef with all other ingredients (including the shallot mixture) in a large bowl and mix well until all ingredients are fully incorporated.

3) Shape the mixture into equal burgers and transfer to the fridge to set for at least an hour.

4) Place a large frying pan over a medium-high heat and add a little neutral oil. Fry the burgers for around 4 minutes each side or until cooked to your liking.

5) Serve on a brioche bun with some lettuce, pickles, onion and spiced mayo.

Enjoy!

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Cola Braised and BBQ Glazed Ribs

Cola Braised and BBQ Glazed Ribs

Super tender and sticky sweet ribs – perfect for summer grilling.

Pork belly ribs are slow braised in cola before being basted with homemade BBQ sauce and grilled over a high heat.

Cola Braised and BBQ Glazed Ribs
Serves 4

Ingredients:
1 Rack of Pork Belly Ribs, 2 Cans of Cola, 8tbsp Tomato Ketchup, 8tbsp Soft Brown Sugar, 2tbsp Worcestershire Sauce, 2tbsp Sweet Chilli Sauce, 1tsp Paprika, 2tbsp Sesame Seeds (Toasted)

Method:

1) Preheat your oven to 160c. Place the ribs in a roasting tray and cover with the cola. Cover the roasting tin tightly with kitchen foil and braise for around 2-3 hours or until the ribs are tender.

2) Once braised, transfer the ribs to a clean container to marinade and discard the cooking liquor. Make the marinade by combining the tomato ketchup, soft brown sugar, Worcestershire sauce, sweet chilli sauce and paprika in a bowl and mix well. Cover the ribs with the marinade and transfer to the fridge for at least 2 hours or preferably overnight.

3) Before serving, preheat your oven to 220c. Cook the ribs in a shallow baking tray for 30 minutes until golden. Alternatively, grill the ribs on a hot bbq. Sprinkle with sesame seeds before serving.

Rump and Bone Marrow Burger

Rump and Bone Marrow Burger

The ultimate beef burger! Minced rump steak and diced bone marrow strikes the perfect balance of lean to fat and delivers a great smack of rich beef flavour.

Best served with homemade Dijonnaise on a fresh brioche bun.

Rump and Bone Marrow Burger
Serves 4-6

Ingredients: 1kg Minced Beef Rump (Twice Minced), 85g Bone Marrow (Finely Diced), 2 1/2tsp Sea Salt, Cracked Black Pepper

Method:

1) Combine the minced rump with the bone marrow and sea salt. Gently fold the ingredients together with your hands being careful not to overwork.

2) Divide the mixture into 4 large or 6 small portions and gently press into patties.

3) Season each burger with cracked black pepper and grill in a grill pan or frying pan over a high heat for around 4 minutes each side or until cooked to your liking – ensuring a good crust is achieved. Once cooked remove from the pan and set aside to rest for a few minutes. You can then fry your brioche buns in the burger fat for a minute or so.

4) Serve the burgers on brioche buns with lettuce, sliced onion, tomato and homemade Dijonnaise.

Enjoy!

Chipotle Pork Burgers

Chipotle Pork Burgers

A very simple combination of chipotle and ginger makes for a delicious burger packed with flavour!

Great served with a simple salsa and melted smoked cheese.

Chipotle Pork Burger
Serves 4

Ingredients:

For the Burgers: 800g Minced Pork (80% Lean), 2-3″ Fresh Ginger (Grated), 1tsp Chipotle Powder, 1tsp Sea Salt, Zest 3 Limes, 75g Fresh Breadcrumbs, 8 Slices Smoked Cheese (Trimmed to Burger Size)

For the Salsa: 4″ Cucumber (Seeded and Finely Diced), 1 Red Chilli (Finely Chopped), 1/2 Red Pepper (Finely Diced), Juice 1 Lime, Sea Salt

Method:

1) Prepare the burgers by combining all of the burger ingredients (excluding the cheese) in a large bowl. Mix well with your hands until fully combined. Shape the meat into 8 equal patties – thin and wide. Store in the fridge until ready to cook.

2) For the salsa, combine all of the ingredients in a small bowl and mix to fully combine. Season to taste with sea salt and set aside.

3) Place a griddle pan over a high heat and add a little oil. Sear the burgers for around 5 minutes each side or until fully cooked. Place a slice of smoked cheese on top of each burger and cover the griddle pan. Steam for 1-2 minutes until the cheese has melted.

4) Serve the burgers on fresh buns with the salsa.

Enjoy!

Spiced Chicken Kebab, Rhubarb Salsa

Spiced Chicken Kebab, Rhubarb Salsa

With BBQ season in full swing here in Scotland (long may it continue) this recipe is perfect for hot summer nights beside the grill.

Chicken breasts are marinated in a scotch bonnet, spring onion and soy mixture and served grilled with a refreshingly sweet rhubarb and cucumber salsa – Caribbean and British flavours combined!

Spiced Chicken Kebab, Rhubarb Salsa
Serves 2

Ingredients:

For the Kebabs: 2 Chicken Breasts (Stripped), 1 Scotch Bonnet Chilli (Seeds Removed), 3 Spring Onions (Trimmed), 1 Garlic Clove, 2tbsp Soy Sauce, 50ml Olive Oil, Juice 1 Lime

For the Salsa: 4 Stems Rhubarb (Finely Diced), 1/4 Cucumber (Finely Diced), 2tsp Honey, Juice and Zest 1 Lime, 1tbsp Olive Oil, Small Handful Coriander (Chopped)

Method:

1) Make the marinade by combining the chilli, spring onions, garlic, soy sauce, olive oil and lime juice in a spice blender and blitzing to a purée. Coat the chicken pieces in the mixture and allow to marinade in the fridge for at least 2 hours.

2) Meanwhile make the salsa by placing all of the ingredients in a bowl and folding until well combined.

3) Place the chicken pieces on skewers and grill over a high heat for around 8 minutes each side or until fully cooked. Serve with the salsa.

Enjoy!

Chargrilled Lamb Koftas

Chargrilled Lamb Koftas

Another great BBQ dish (I’m making the most of the good weather!) – heavily spiced, cigar shaped lamb patties deliver a great whack of flavour which stands up against the strong char from hickory wood chips.

Served with lightly charred tortillas or tacos, onion salad and yogurt dressing, these koftas are great at any time of the year.

Lamb Koftas
Serves 6

Ingredients:

800g Minced Lamb Shoulder
1 Onion (Finely Diced)
Large Handful Parsley (Chopped)
2 tsp Ground Cinnamon
1 tsp Paprika
1/2 tsp Hot Chilli Powder
2 or 3 Red Chillies (Chopped)
Small Handful Pine nuts (Chopped)
1 Large Garlic Clove (Crushed)
1 tsp Ground Allspice
1/2 Nutmeg (Finely Grated)
1 1/2 tsp Sea Salt
1 tsp Cracked Black Pepper

Method:

1) Place all of the ingredients in a large bowl and mix well with your hand (folding the mixture back on itself) until fully combined. Shape into equal sized cigar shapes and store in the fridge until ready to cook.

2) Cook the koftas on a chargrill over hot charcoal which has been sprinkled with soaked hickory wood chips. Drizzle with a little olive oil halfway through cooking.

Serve with toasted tortillas, yogurt dressing and red onion salad. Enjoy!