- Cooking

Slow Food: Burgers

This is not fast food but fun, tasty, healthy food. It’s the sort of food we all enjoy but too often think ‘why fuss’. These are great alternatives to shop bought quick fixes, each quickly made without too much fuss. Chop, combine, divide, fry and enjoy the smiles all round – it’s worth it.


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Beef & Courgette Burgers

 

The combination of slightly spicy courgettes and beef in this burger ticks two important boxes – first it tastes so good and secondly it gets more greens into unsuspecting veg-averse children.

Cut the seed section out of 3 or 4 courgettes, shredding the remainder to a residual 300g weight. Fry the shredded flesh in a little oil with a sprinkling of caraway seeds and 2 tbsp of our Chilli Jam.

It will caramelise and brown after 8 or 9 minutes. Spoon the courgette into a bowl with 450g of minced beef, 1 tsp of ground coriander and 2 or 3 tbsp of Red Onion Marmalade.

Combine everything well together then form into equal sized patties before frying and serving with a salad dressed in fruity Mango & Orange Dressing.

Beetroot Burger

 

Boil a drained can of Butter Beans (400g). Drain the beans then, in a large bowl, mash them thoroughly with a potato masher then a fork while they are still warm. Forcing them through a potato ricer works well too. Stir in 70g of rolled oats and 4 or 5 finely diced cooked beetroots – a shrink wrapped packet should do.

Add 1 tsp of paprika, 1 tsp of ground cumin, 1 tbsp of Red Onion Marmalade, 3 tbsp of Beetroot Relish and season well.

If you like a smooth burger you can pulse it in a mixer or leave a coarser finish by crushing everything together well. Form the ingredients into 4 patties and chill for half an hour or so.

Pre-heat the oven to 180 C / Gas Mark 6. Put the burgers on a lined baking sheet, drizzle with a little oil and bake for 15 to 20 minutes until they are firm.

While this is happening, mash the flesh of 2 avocados with 3 tbsp of Garlic Mayonnaise and a squeeze of lime juice to top the burgers before dressing and serving.

Salmon & Sweetcorn Burger

 

Mix 2 drained cans of salmon with 1 finely diced shallot (or half a red onion), 2 tbsp of Mustard & Dill Sauce and 1 ball of finely chopped Mozzarella cheese. Now add the zest and juice of half a lemon and 2 fresh eggs.

Finally, 180ml of Panko breadcrumbs and a drained can of sweetcorn or 125g of frozen corn.

Form the combined contents into 4 patties and chill for half an hour before frying. Serve between two halves of toasted brioche buns, spread with our Tartare Sauce and topped with a garnish of your choice.

Our Tartare Sauce is smooth creamy sauce, jam-packed with coarsley-chopped gherkins and capers, forming a lovely base for this salmon & sweetcorn burger.

Ordered, Delivered, Enjoyed

 

 

Enjoy the Taste of Stokes

– delivered safely to your door – SHOP HERE.