Sample Recipes. Making your own burgers from fresh ingredients is the healthier option.

Transcription

1 Sample Recipes In-Store Video Ltd., Unit 5 Belton Lane Industrial Estate, Grantham, Lincs, NG31 9HN Tel/Fax: Making your own burgers from fresh ingredients is the healthier option.

2 These recipes are suggestions only and ingredients can be changed according to your taste or dietary requirements.

3 Minted Lamb Burgers g minced lamb 2 tbsp chopped fresh mint 1 chopped garlic clove 3-4 tbsp sour cream 1 tbsp dried rosemary Juice of 1 2 lemon Sea salt & black pepper 4 hamburger buns Lettuce leaves Tomato slices In a large bowl mix together the lamb, mint, garlic, sour cream, rosemary and lemon juice. Season with salt and black pepper to taste. Form into 4-6 even burgers using Quick Press. Grill over a medium/ high heat for 3-4 minutes on each side making sure no pinkness remains. Just 2 minutes before burgers are done, heat buns on top shelf. Garnish burgers with lettuce, tomato slices and favourite condiments. Serve with a green salad and chips. Beef Burgers g lean minced beef 1 chopped garlic clove 2 tbsp chopped parsley 1 2 finely chopped green pepper 1 2 tsp sea salt Pinch of cayenne pepper 1 tsp Worcestershire sauce 2 tsp horseradish 1 2 tsp chilli sauce 1 large onion finely chopped 450g mushrooms finely chopped 450g finely sliced cheese 4-6 large sesame seeded buns Place minced beef, garlic, parsley, green pepper, and seasonings in a large bowl and mix together thoroughly. Form into 4-6 burgers using the Quick Press and grill for 5-7 minutes on each side until all the pink disappears. Place the butter in a pan, add onions and mushrooms, sauté until well caramelised, meanwhile toast buns to taste. Top burgers with the onion mixture and cheese, place into the buns and serve immediately.

4 Cheesy Chicken Burgers Serves 6 450g fresh chicken mince 1 tbsp sunflower oil 1 small onion peeled and finely chopped 1 garlic clove peeled and crushed 1 2 Red pepper deseeded and finely chopped 2tbsp Greek yoghurt 50g fresh breadcrumbs 1tbsp finely chopped herbs such as parsley or tarragon 50g Cheshire cheese crumbled Sea salt and freshly ground black pepper Wholemeal/granary rolls Lettuce Sliced tomatoes Relish Mixed salad leaves Preheat the grill to medium/high. Heat the oil in a frying pan and add the garlic and onions, gently fry for 5 minutes then add the red pepper and cook for a further 5 minutes. Transfer into a mixing bowl and allow to cool slightly. Add to above mixture the chicken, yoghurt, breadcrumbs, herbs, cheese and season to taste. Mix thoroughly, then form into burgers using the Quick Press cover and chill in the fridge for around 20 minutes. Grill burgers for 8-10 minutes on each side until thoroughly browned and no pinkness remains. Warm the rolls, fill with lettuce, tomatoes, and relish. Serve immediately with salad leaves. Turkey & Apricot Burgers 500g fresh turkey mince 100g dried ready to eat apricots finely chopped 1 tbsp sunflower oil 1 small onion finely diced 3 rashers streaky bacon chopped 1 garlic clove crushed 2 slices of wholemeal bread crusts removed Handful of fresh parsley finely chopped 4 burger buns Little gem lettuce leaves Tomato slices and relishes to serve Heat the oil in a frying pan over medium heat, add the onion and bacon and cook, stirring continuously for 5 minutes until the onion has softened and bacon has browned then add garlic and fry for a further 1 minute. Transfer to a large mixing bowl and cool slightly. Combine the bread and parsley either by hand or in a food processor to make fine herbed breadcrumbs. Add to the onion/bacon/garlic mixture above then add the turkey, apricots and season. Form into 4 burgers using the Quick Press cover and chill in the fridge for around 20 minutes. Heat a griddle or large frying pan over a medium/high heat, add the burgers and cook for 7-8 minutes on each side to desired doneness ensuring no pinkness remains. Set aside for 5 minutes. Halve the burger buns then pop them on the griddle or frying pan cut side down and toast lightly. Divide the lettuce and tomato slices between the bun bases and top with the turkey burgers and bun tops. Serve with potato wedges and relishes.

5 Mexican Bean Burgers 2 x 400g cans mixed beans rinsed and drained 1 small onion chopped roughly 1 garlic clove chopped 200g chopped mixed peppers 1 medium red chilli, deseeded and chopped finely 1 tsp ground cumin seeds 2 tbsp Worcestershire sauce 1 tbsp tomato puree diluted with 1 tbsp water Small bunch of fresh parsley, coriander or chives chopped 1 medium egg beaten Sea salt & freshly ground black pepper 2 tablespoons plain white flour Low fat cooking spray Salad leaves to serve Put the first eleven ingredients into a large mixing bowl, mix thoroughly and form into 4 burgers using the Quick Press. Cover and pop into the fridge for around 30 minutes to chill and firm up. Heat a large frying pan using the low fat cooking spray, cook the burgers for 4 minutes on each side until browned and heated throughout. Split each bun into two, toast lightly then fill with burgers and salad leaves. Serve immediately. Veggie Burger 250g of cooked brown rice 3 medium eggs beaten 3 slices of bread mad into breadcrumbs 30g of parmesan cheese 1 2 tsp oregano dried 1 2 tsp salt 1 2 tsp pepper 1 tbsp vegetable oil 1 medium finely chopped onion 1 large finely grated carrot 6 medium button mushrooms finely chopped 1 garlic clove crushed. Mayonnaise 4 burger buns In a medium bowl mix together the rice, eggs, breadcrumbs, cheese, oregano, salt and pepper. In non-stick frying pan heat 1 tsp oil, sauté the carrot and onions for 2 minutes then add the mushrooms and garlic and sauté for a further 1-2 minutes. Add cooked vegetables to the egg mixture shape into 4 burgers using the Quick Press. In the same frying pan heat the remaining 2 tsp oil. Cook burgers for 2-3 minutes per side until lightly brown. Divide buns into 2 toast lightly then add mayo to both sides, place lettuce on bottom half, top with veggie burgers and garnish to taste.

6 Salmon Burgers with Dill Tartar Sauce Serves 2 285g skinless salmon fillet 5 tbsp of tartar sauce 2 tbsp chopped fresh dill 1 3 tsp salt 1 4 tsp ground black pepper 1 tsp grated lemon peel 2 sesame seeded rolls split Red onion slices 4 lettuce leaves Place the salmon fillets, 3 tablespoons of tartar sauce, 1 tablespoon of dill, salt and pepper in a processor and pulse until coarsely ground or chop finely with a knife. Form into 2 burgers using Quick Press. Cover and place in the fridge for 20 minutes. Pre-heat the pan or grill to a medium/high heat. Whisk remaining tartar sauce, 1 tbsp dill and the lemon peel into a medium bowl and blend. Grill rolls until toasted and spread bottom halves generously with sauce. Grill the fish cakes until fish is cooked through, about 3 minutes per side. Place the fish burgers onto the rolls. Top each with onion slices, lettuce leaves and the top half of the roll. Serve immediately. Fish Cakes 225g smoked haddock 224g cod 450g cold mashed potato 4 spring onions finely chopped 2 tsp Thai green curry paste (optional) 1 small egg beaten 75g frozen sweetcorn defrosted 3 tbsp plain white flour Sea salt and freshly ground black pepper Chives or spring onions to garnish Handful of mixed salad leaves to serve Put the fish fillets into a large frying pan and pour in enough cold water just to cover them. Poach gently for 5-6 minutes until the flesh looks opaque and flakes easily when tested with a fork. Lift the fish from the frying pan, discard any skin and bones and then flake the flesh roughly. Allow to cool completely. Preheat the oven to gas mark 5/190 C/375 F. Place the potato in a large bowl and mix the spring onions, red or green curry paste (if using) egg and sweetcorn. Add the fish, season with salt and pepper and mix together gently. Form the mixture into fish cakes using the Quick Press and dust them with flour. Place onto a baking sheet and bake for minutes until brown. Garnish with chives or spring onions and serve with mixed salad leaves.