Brunch Beef Burger
I simply adore this recipe for homemade burgers. I love to have a burger at least once a week and with some much different flavouring you can experience a different burger every time you indulge. The recipe we have listed will make 6-7 substantial sized burgers so you can wrap them up in cling film and freeze some until they are required. Also if you wish use this recipe to make meat balls to serve with tomato enriched spaghetti.
1 ½lb/700g Lean Minced beef
1 bunch spring onions/ ½ medium onion-finely sliced
2 tablespoons sweet chilli jam
Freshly chopped parsley
Seasoning
2oz/50g breadcrumbs
2oz/50g grated cheese (parmesan, cheddar, blue, mozzarella)
1 large egg
Preheat the barbecue.
Put the minced beef into a large mixing bowl.
Add in the finely diced onion.
Mix in the breadcrumbs, cheese and chopped parsley together with the chilli.
Season the mixture with a little salt and pepper.
Add in the egg and mash the mixture together with your hands using the egg as a binding agent.
Divide the mixture into 6-7 pieces and using a little plain flour shape them into your desired shapes about ½ inch thick.
Allow to rest in the fridge for at least 30 minutes.
Brush the burgers with a little oil to prevent them from sticking and barbecue on either side for 4-5 minutes.
You can cook the burgers in their entirety on the barbecue or if you so desire, transfer the burgers to a baking sheet and put them into the preheated oven for 10-12 minutes after being sealed, until they are fully cooked. Cut one in the centre just to make sure as undercooked mince is a high risk product.
Alternatively if you are not using a barbecue, seal the burgers on a hot pan and continue to cook in the oven.
Cut a bread roll/burger bun in half and grill lightly on the barbecue.
Mix some mayonnaise with a little sweet chilli jam and spread this on top of the bun.
Grill a rasher on the grill and cook a soft fried egg, using a small pan sitting directly on the bars of the barbecue.
Serve the burger on top of the bun with a little lettuce, crispy bacon and a soft fried egg.
Mississippi Mud Pie (Chocolate tart with Baileys Cream)
The ultimate American dream!
Chocolate Pastry:
8oz/225g plain flour
2 tablespoons cocoa powder
5/150g butter
2 tablespoons caster sugar
Water (to bind)
Sieve the flour and cocoa powder into a bowl
Add the sugar and rub in the butter until it resembles fine breadcrumbs
Add enough water to combine the mixture together.
Use the pastry to line a 9inch quiche dish.
Blind bake as instructed on lemon meringue pie
Filling:
6oz/175g butter
12oz/350g brown sugar
4 large eggs
4 tablespoons cocoa powder
5oz/150g dark chocolate
10floz/300ml pouring cream
Topping:
9floz/250ml cream-whipped
2 tablespoons baileys Irish cream
Grated chocolate
Beat the butter and sugar in a large electric bowl until smooth. Add in the eggs and cocoa powder. Melt the chocolate and add to the mixture together with the cream.
Pour into the prepared case and bake at 170C/325F/Gas Mark 3 for 45 minutes until set.
Leave to cool completely and then decorate with the whipped cream and baileys.
Sprinkle with grated chocolate
