Chilli Burger.

Chilli Burger.

I love burgers especially the condiments that go with them. Burgers are great on their own but I can never leave them well alone and will actually spend more time making or sourcing the side dishes than the burgers themselves. 

In a large bowl, put in

-800g mince beef, 

-2 chopped shallots,

-1 clove chopped garlic,

-1tbsp chopped parsley,

-1 chopped chilli,

-salt/pepper,

-1tsp paprika

-1tsp cayenne pepper.

Mix gently to combine.

Divided into 8 equal portions and refrigerate for 30 minutes.

Cook under a hot grill, turning once.

     Tomato Sauce.

In a saucepan, fry

-2 shallots, 

-1 clove chopped garlic,

Cook, stirring until the vegetables have softened, add

-400g tinned tomatoes,

-salt/pepper,

-1tbsp balsamic vinegar.

Leave to simmer for 10-15 minutes out until the sauce has thickened.

    Crispy Onions.

In a saucepan, on medium heat, add

-200g vegetables oil.

Drop a strand of onion to test the oil, when ready add the 2 sliced onions all at once.

Deep fry until the onions turn crisp.

Drain well.

         Burger Buns.

Makes 8

In a bowl, put in

-200ml lukewarm milk,

-25g melted butter,

-2tbsp caster,

-2tsp dried yeast.

Whisk and leave aside.

In a large bowl, put in,

-450g strong white flour,

-1tsp salt.

Stir to combine.

Make a well in the centre. When the yeast is ready, add that to the flour mixture. Then put in,

-1 whisked egg.

Bring the mixture together with your hand. 

Tip on to a floured surface and knead for around 5-7 minutes until the dough is smooth and elastic.

Put dough in a greased bowl, cover with cling film, leave to prove in a warm place for 2 hours.

When ready,

Briefly knead the dough and divide into 8 equal portions.

Shape each portion into a rough 8cm disc

Place the buns on the prepared tin, about 2cm apart. Cover with oiled cling film and leave to prove for a further 2 hours.

Preheat the oven 190c fan forced.

Brush the buns with milk.

Bake 15-20 minutes.