Burgers for your Buns!

As promised here is the recipe for the juicy burgers featured in our homemade burger buns piccies.  They are a throw together recipe, with basically whatever was in the fridge, but turned out pretty good!Nice and moist and held their shape nicely.

Rioja not mandatory but it goes down pretty well!

In Spain they tend to sell mince meat as a mix of beef and pork, which I was a little apprehensive about, but they had a really nice flavour, so I would recommend using a mix if you can!  Also, products such as ‘heart smart’ and ‘lean’ mince do not exist, so this is the full blown fat  filled stuff.  But lets be honest, this probably helps with the juicy factor!

They also feature a couple of grated carrots, which was met with a roll of the eyeballs from breadhead, but the residual dietitian in me still tries to find ways to ‘hide’ veggies in food to bump up the daily intake.  Not that either of us would have a problem munching on a carrot, but for those who are not so rabbit inclined, its a good way to get a few more vitamins in and reduce the fat content as you can then use a little less meat.  Zucchini also works well.

I added a good splodge of mustard and a few dried chillies to the mix for a bit of heat, but didn’t really taste them, so would probably increase this next time.  Or just add more chilli sauce on serving!  We had these with lettuce, tomato, beetroot, mayonnaise, cheddar cheese and a good splodge of mustard tomato sauce mix (1Tbsp mustard to 2 Tbsp sauce).  This is a breadhead creation, and apparently is a big hit with the kids, who may be reluctant to eat mustard on its own, and it went down pretty well with the adults too!

We served these with mixed roasted vegetable ‘chips’, so it ended up being a pretty veggie heavy meal, but without sacrificing the burger junk food satisfaction.

Juicy Burger Recipe

makes 6-8 burgers depending how big you like them!

500g minced meat (mix of pork and beef if possible)

1/2 an onion (diced)

1 clove garlic (diced)

1 Tbsp hot mustard

3 dried chillies finely chopped

2 small carrots (grated)

1 tsp herbs de provence (mixed herbs)

1 egg (beaten)

2 Tbsp breadcrumbs (bought or homemade)

salt and pepper to season

1.  Mix all ingredients in a bowl until well combined

2.  Shape into patties of the size you want.

3.  Put patties on a tray and cover with cling film.  Leave in fridge for 1/2 hour or more.

4.  When ready to cook, heat a little oil in frying pan or BBQ and cook one side over a medium heat for about 4 minutes.

5.  Flip and place a slice of cheese on top of the pattie to get a nice melty effect.

6.  Cook the other side until cooked through.

7.  Serve with whatever condiments you fancy and a bumper burger bun!

Mixed Roast Veggie ‘Chips’

A mixture of veggies such as potato, pumpkin, sweet potato, peppers, zucchini, eggplant, onions, carrot or garlic.

herbs de provence, salt, pepper and olive oil

1.  Preheat oven to 180 degrees celcius

2.  Cut all veggies to equal sized pieces and toss in a bowl with olive oil, herbs and salt and pepper until well coated.

3.  Pour onto oven tray and cook until all veggies are soft (about 40 minutes or about and hour in our oven!)

Roast veggie chippies!

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Bumper Burger Buns

Breadhead here! Now you may ask what’s the point in making your own burger buns? Well, the simple answer is because I like to.   I really enjoy making my own bread, pasta etc. Although they are basic things are available in all supermarkets, I like the feeling of making something from real, crude, ingredients, like flour and butter, and watching it transform into a totally different product. My approach is, if I can make it myself, I will give it a go.  There is something deeply satisfying and even therapeutic about mixing, kneading and rising your own bread, and the smell from the kitchen is unbeatable! These burger buns are really good, light, ever so slightly sweet, with a soft crumb. Give them a try, with a nice juicy homemade burger (recipe to follow!) and your choice of condiments.
Recipe


Makes 8 buns
3 tablespoons warm milk
235ml warm water
1 sachet active dry yeast
2 1/2 tablespoons sugar
2 large eggs
400g strong White bread flour
40g  plain White flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened

1 extra egg to glaze (beaten lightly)
Sesame seeds or poppy seeds (optional)

  1. In a bowl combine the water, milk yeast and sugar and allow to stand for 5 mins.
  2. In another bowl Combine flours, salt and butter cubed and rub mixture between your fingers till it becomes breadcrumby
  3. Add liquids and a beaten egg to the flour mix and combine to rough sticky dough (leave 10mins.)
  4. On worksurface put teaspoon of oil and smear around and on your hands.
  5. Take dough and lift up a side and drop it on top  in a folding motion for 10 seconds.
  6. Wash bowl with water and oil it lightly.
  7. Return dough to bowl and cover with a tea towel for10min.
  8. Knead for 10 seconds again. Return to bowl leave for a further 10mins.
  9. Repeat 10 second knead one more time then leave for 1 hour to rise.
  10. Knead  for10 seconds and then divide into eight roughly equal pieces.
  11. Lightly flour work surface and dough and shape into buns. Place on floured baking tray and cover with clean cloth.
  12. Leave for 1 hour or until roughly doubled in size.
  13. Preheat oven to 210 degrees celcius.
  14. Glaze with egg and sprinkle with seeds if desired.
  15. Place a baking tray with boiling water in the base of the oven and bake for 15 to 20minutes or until light brown and hollow sounding when tapped on base.

STAY TUNED FOR OUR BREAD KNEADING VIDEO-COMING SOON!