Follow us on twitter: @simplybeeflamb. Contents ... Lamb, Rosemary & Apple Burgers .... vegetable stock, 10ml/2tsp s
CMYK
SIMPLY
SIMPLY Burgers The first hamburger was sold in America in the 1890’s. No one can agree on who created it, though many lay claim to the title. But whoever it was, we’re very glad they did!
Contents Mince the main ingredient
04-05
Step-by-Step Classic Burgers
06-07
Veal burgers with Mozzarella
08-09
Chutney Burgers
10-11
In this booklet we’re talking all things burger. You’ll discover how to make the perfect burger, from mincing the meat and creating tasty relishes to some different burger buns. There are 11 delicious beef, lamb and veal recipes to try. There are even a couple with hidden vegetables, perfect for children!
Lamb, Rosemary & Apple Burgers
12-13
Sweet Chilli & Herb Burgers
14-15
Gourmet Ranch Burgers
16-17
Veal Burgers with Chorizo
18-19
Kiev Burgers
20-21
Minty Lamb & Pea Burgers
22-23
Masala Lamb Burgers
24-25
Use this booklet as a starting guide and have fun creating your own this summer.
Bread Time
28
Say Cheese
29
With Relish
30-31
Tasty Toppings
32-33
Get Cooking
34-35
Look us up on facebook: simplybeefandlamb Follow us on twitter: @simplybeeflamb 02 Simply burgers
Beef, Mushroom & Redcurrant Burgers 26-27
Look out ƒor the mark! In light of recent news headlines, now more than ever, people want assurance about the red meat that they are buying. We suggest that one way to feel more confident is to look for a quality assurance mark on the pack. It is very easy to check that meat is farm assured, just look out for the Red Tractor logo on packs of meat in the supermarket. Look out for the Quality Standard Mark in your butcher’s shop and selected supermarkets. Both schemes ensure the meat you are buying is produced by farmers who operate to strict standards which are independently audited on behalf of Assured Food Standards. Beef, lamb and veal that carry the Red Tractor or Quality Standard logo can be traced back to farms the livestock came from and you can be assured that our farmers and suppliers meet comprehensive standards covering hygiene, safety, environmental protection and animal welfare at every stage along the way. This means you know the meat you are buying has been responsibly produced by people who are dedicated to producing great food.
In addition, both marks provide you with a provenance guarantee. Wherever you see any of these logos you can be certain the beef, lamb or veal has been farmed and packed in the country identified on the logo. So if it carries the Union flag you know it comes from a UK farm and if it carries the St George’s flag it comes specifically from an English farm. So look out for Red Tractor and Quality Standard to be confident in the meat you are buying for your burgers this summer. It’s nice to have confidence in something, even if it’s not the English weather!
CMYK
Simply burgers 03
In its simplest form, a burger is shaped, chopped meat with very little extra needed to make a great tasting dish.
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04 Simply burgers
Mince… the main ingredient Mince is usually made from meat from the forequarter, including cuts such as shoulder, brisket, flank, neck and shin, which are passed through a mincing machine once or twice. Mince is often sold according to its fat content. A wide range is available, from value or standard mince, to lean or extra lean. You can, of course, use any type to make burgers but we recommend using standard mince, which hasn’t been minced too finely, for great tasting, succulent burgers with a meaty texture, which don’t require any extra ingredients to bind them together. Quality Standard beef mince is made from farm assured beef that is processed in accordance with strict quality assurance standards that are above the legal minimum and independently audited at every stage. The label also assures you that the beef mince you are buying is 100% beef with no added water, additives or fillers. The Quality Standard label can be found only on beef mince with a fat content between 5% and 20%. If it contains more than 20% fat it cannot carry the label.
Minced beef, lamb and veal can make an important nutritional contribution to a healthy balanced diet throughout our life. Mince contains a variety of key nutrients. It is a rich source of protein and a number of vitamins including vitamin B12. It is also a source of several minerals including zinc. The latest trend in burger restaurants is burgers created from specific cuts of meat, eg beef brisket, chuck and short rib. Why not do the same and try mincing your own meat? Domestic meat mincers are experiencing a surge in popularity and are widely available or use a food processor and experiment with different cuts. When cooler weather comes, don’t automatically disregard burgers. Meatballs are a year-round favourite which are easily made from the same burger recipes and great served with a simple sauce such as the one we’ve given on page 15.
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Classic BurgerS with Cheese Makes: 4 burgers Prep time: 10 mins, plus chilling time Cook time: 12-18 mins
Ingredients • 450g/1lb beef mince • Salt and freshly milled black pepper • 4 slices Cheddar cheese
To serve • Burger rolls • Onion rings • Salad leaves and tomatoes • Relishes
Tip Always wash your hands after handling raw meat.
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Method 1 Place the beef in a large bowl and season. 2 Using slightly damp hands, shape the mixture into four 9cm/3½inch burgers. Cover and chill for 20 minutes. 3 Cook on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on one side. Turn the burgers over and continue to cook for a further 5 minutes. Add the cheese and continue to cook for a further minute or until the cheese just melts. 4 Serve with rolls, onions, salad leaves, tomatoes and relishes of your choice.
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Veal Burgers with Mozzarella Makes: 4 burgers Prep time: 10 mins plus chilling time Cook time: 12-16 mins
Method
Ingredients
2 Using slightly damp hands, shape the mixture into eight 9cm/3½inch burgers, 1cm/½inch thick. Place a portion of cheese in the centre of four burgers. Position the remaining burgers on top and continue to mould into a burger shape so that the cheese is hidden in the centre. Cover and chill for 20 minutes.
• 450g/1lb veal or beef mince • Salt and freshly milled black pepper • 15ml/1tbsp freshly chopped chives • 15ml/1tbsp Worcestershire sauce • 1x 125g ball mozzarella cheese cut into four equal portions
1 In a large bowl, mix together the mince, seasoning, chives and Worcestershire sauce.
3 Cook on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side until thoroughly cooked and any meat juices run clear. 4 Serve with bread of your choice. We’ve used focaccia.
Veal mince Delicately flavoured veal mince makes a great alternative to beef mince and is widely available in both butchers and supermarkets. Simply burgers 09
Chutney Burgers Makes: 4 burgers Prep time: 10-15 mins plus chilling time Cook time: 12-16 mins
Ingredients • 450g/1lb beef or lamb mince • 1 small onion, peeled and grated • 60ml/4tbsp chutney or fruit pickle • 15-30ml/1-2tbsp freshly chopped flat-leaf parsley • Salt and freshly milled black pepper
For the Tarragon Mayonnaise • 200ml/7fl oz prepared mayonnaise • 15-30ml/1-2tbsp freshly chopped tarragon • Salt and freshly milled black pepper
Method 1 In a large bowl, mix all the burger ingredients together. Using slightly damp hands, shape the mixture into four 9cm/3½inch burgers. Cover and chill for 20 minutes. 2 Meanwhile prepare the tarragon mayonnaise; in a small bowl, mix all the ingredients together and set aside. 3 Cook the burgers under a preheated moderate grill or on a prepared barbecue for 6-8 minutes on each side until thoroughly cooked or until any meat juices run clear. 4 Serve in bread rolls of your choice with the tarragon mayonnaise and salad leaves.
TRY THIS AS
Meatballs
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Lamb, Rosemary and Apple Burgers Makes: 4 burgers Prep time: 15 mins plus chilling time Cook time: 12-16 mins
Ingredients • 450g/1lb lamb mince • 1 garlic clove, peeled and finely chopped • 30ml/2tbsp freshly chopped rosemary • 1 medium cooking apple, peeled, cored and coarsely grated • Salt and freshly milled black pepper
Try with Apple and Cider Relish, Page 30
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Method 1 In a large shallow bowl, mix all the burger ingredients together. Using slightly damp hands, shape the mixture into four 9cm/3½inch burgers. Cover and chill for 20 minutes. 2 Cook on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side until cooked and any meat juices run clear.
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TRY THIS AS
Meatballs
14 Simply burgers
Sweet Chilli And Herb Burgers Makes: 4 burgers Prep time: 15 mins plus chilling time Cook time: 12-16 mins
Ingredients • 450g/1lb lamb or beef mince • Salt and freshly milled black pepper • 1 small onion, peeled and grated • 1 large garlic clove, peeled and finely crushed • 15-30ml/1-2tbsp freshly chopped flat-leaf parsley • 15ml/1tbsp freshly chopped mint • 45ml/3tbsp prepared sweet chilli sauce
Method 1 In a large bowl, mix all the burger ingredients together. Using slightly damp hands, shape the mixture into four 9cm/3½inch burgers. Cover and chill for 20 minutes. 2 Cook the burgers under a preheated moderate grill or on a prepared barbecue for 6-8 minutes on each side until thoroughly cooked and any meat juices run clear. 3 Serve the burgers with a spoonful of beetroot and mint relish, for the recipe go to: www.simplybeefandlamb.co.uk/relish
Try this delicious tomato sauce with your meatballs! Heat 5ml/1tsp oil in a large non-stick pan and cook 1 small onion, peeled and chopped with 1 large garlic clove, peeled and finely chopped or crushed for 2-3 minutes. Add a 400g can chopped tomatoes, 30ml/2tbsp tomato purée and 200ml/7fl oz good, hot vegetable stock, 10ml/2tsp sugar and 5ml/1tsp dried mixed herbs. Increase the heat and bring the sauce to the boil and cook for 5 minutes, stirring occasionally. Season and serve the sauce with meatballs. Simply burgers 15
Gourmet Ranch Burgers Makes: 4 burgers Prep time: 10 mins, plus chilling time Cook time: 12-16 mins
Ingredients • 450g/1lb beef mince • 1 small onion, peeled and grated • 1 large garlic clove, peeled and finely crushed • 5ml/1tsp English mustard, optional • 60ml/4tbsp prepared barbecue sauce • 15-30ml/1-2tbsp freshly chopped flat-leaf parsley • Salt and freshly milled black pepper
Method 1 In a large bowl, mix all the ingredients together. Using slightly damp hands, shape the mixture into four 9cm/3½inch burgers. Cover and chill for 20 minutes. 2 Cook the burgers under a preheated moderate grill or on a prepared barbecue for 6-8 minutes on each side until thoroughly cooked and any meat juices run clear. 3 Serve the burgers on focaccia with sliced tomatoes, onion rings, lettuce and guacamole.
TRY THIS AS
Did you know... Hamburgers have become the most popular way of using beef worldwide!
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Meatballs
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Veal Burgers with Chorizo Makes: 4 burgers Prep time: 10 mins plus chilling time Cook time: 12-16 mins
Ingredients • 450g/1lb veal or beef mince • 50g/2oz chorizo sausage, finely chopped • 1 small red onion, peeled and finely chopped • Salt and freshly milled black pepper
Method 1 In a large, shallow bowl, mix all the ingredients together. Using slightly damp hands, shape the mixture into four 9cm/3½inch burgers, 1cm/½inch thick. Cover and chill for 20 minutes. 2 Cook the burgers on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side until cooked and any meat juices run clear. 3 Serve the burgers with salad leaves and fries.
Try these as meatball dippers for a party! Alternatively, mould golf-ball sized portions of burger mixture around some long lemon grass sticks previously soaked in water for 20 minutes. Cook as above and serve on a platter.
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20 Simply burgers
Kiev burgers Makes: 4 burgers Prep time: 15 mins plus freezing time Cook time: 12-16 mins
Method
Ingredients
2 Mould the butter into a cylinder shape about the diameter of a two pence coin, wrap in foil and freeze for 2 hours.
• 450g/1lb lamb mince • Freshly milled black pepper • 1 small courgette, coarsely grated
For the Garlic Butter • 75g/3oz salted butter, slightly softened • 2 garlic cloves, peeled and finely chopped or crushed • 15-30ml/1-2tbsp freshly chopped flat-leaf parsley or chives
Tip Freeze any remaining garlic butter for up to two months and use as a flavoured butter on beef or lamb steaks or joints.
1 To prepare the garlic butter; in a small bowl, mix all the ingredients together.
3 In a large bowl, mix the burger ingredients together. Using slightly damp hands, shape the mixture into eight 9cm/3½inch burgers, 1cm/½inch thick. Cut the butter into four 1cm/½inch thick discs. Place a disc in the centre of four burgers. Position the remaining burgers on top and continue to mould into a burger shape so that the butter discs are hidden in the centre. Cover and chill for 20 minutes. 4 Cook the burgers on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side until thoroughly cooked and any meat juices run clear.
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Minty Lamb and Pea Burgers Makes: 8 small burgers Prep time: 10 mins plus chilling time Cook time: 12-16 mins
Method
Ingredients
2 Using slightly damp hands, shape the mixture into eight 5cm/2inch evenly-sized burgers. Cover and chill for 20 minutes.
• 450g/1lb lamb mince • 30ml/2tbsp freshly chopped mint or mint jelly • 100g/4oz peas, cooked, cooled and finely mashed (with a potato masher) • Salt and freshly milled black pepper, optional
For the Minty Yogurt • 45ml/3tbsp Greek yogurt • 15ml/1tbsp freshly chopped mint or mint jelly
1 In a large bowl, mix all the burger ingredients together.
3 Cook the burgers on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side until thoroughly cooked and any meat juices run clear. 4 Meanwhile, to prepare the minty yogurt, mix together the yogurt and the remaining fresh mint or mint jelly. 5 Serve the burgers in rolls of your choice, a selection of salad leaves and the minty yogurt.
Tip If peas are not a favourite vegetable, try adding grated raw courgette, carrot or cooked and mashed broccoli instead.
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GREAT FOR
Kids
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TRY THIS AS
Meatballs 24 Simply burgers
Masala Lamb Burgers Makes: 4 burgers Prep time: 15 mins plus chilling time Cook time: 12-16 mins
Ingredients • 450g/1lb lamb mince • 1 small onion, peeled and finely chopped or grated • 2 small garlic cloves, peeled and finely chopped • 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped • 1 small green chilli, deseeded and finely chopped, optional • Salt and freshly milled black pepper • 10ml/2tsp garam masala • 30ml/2tbsp freshly chopped coriander
Method 1 In a large bowl, mix all the burger ingredients together. Using slightly damp hands, shape the mixture into four 9cm/3½inch burgers. Cover and chill for 20 minutes. 2 Cook the burgers under a preheated moderate grill or on a prepared barbecue for 6-8 minutes on each side until thoroughly cooked and any meat juices run clear. 3 Serve the burgers with a spoonful of relish, we used mango chutney, on mini naan bread or bread rolls of your choice.
Did you know... 76% of British households bought burgers to cook at home in the past 12 months.
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Beef, Mushroom and Redcurrant BurgerS Makes: 8 small burgers Prep time: 10 mins, plus chilling time Cook time: 12-16 mins
Ingredients • 450g/1lb beef mince • 1 small onion, peeled and grated • 75g/3oz button mushrooms, finely chopped • Salt and freshly milled black pepper, to taste • 30ml/2tbsp redcurrant jelly
Get the kids involved in making these! GREAT FOR
Kids
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Method 1 In a large bowl, mix all the ingredients together. Using slightly damp hands, shape the mixture into eight 5cm/2inch burgers. Cover and chill for 20 minutes. 2 Cook the burgers under a preheated moderate grill or prepared barbecue for 6-8 minutes on both sides until thoroughly cooked and until any meat juices run clear. 3 Serve the burgers with burger buns of your choice, lettuce leaves and potato wedges.
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bread time
1
1 Sesame bun Soft white roll topped with sesame seeds. The traditional burger bun.
2 3
2 Granary bun Contains malted wheat grain which gives a chunky texture. 3 Focaccia Flat oven-baked, puffy Italian bread, the dimpled surface is traditionally topped with herbs.
4
7
4 Wholemeal bun Made using flour that is partly or entirely milled from whole or almost-whole wheat grains. 5 Crusty white roll Brushed with water before baking for a crisp crust. 6 English Muffin A traditional small, round, flat type of yeast-leavened bread.
5
6
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Ciabatta 7 Italian white bread with an open slightly chewy texture.
Say cheese
Hard
Soft
Cheese is a perfect topping for burgers. Why not experiment with your favourites!
Blue
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with relish
For more relish recipe ideas visit: simplybeefandlamb.co.uk/relish 30 Simply burgers
Sweet Pepper Relish Serves: 4 Prep time: 10 mins
Ingredients • 1 small orange or yellow pepper, deseeded and finely chopped • ¼ red onion, peeled and finely chopped or 2 spring onions, finely chopped • 15ml/1tbsp freshly chopped flat-leaf parsley • 45ml/4tbsp prepared oriental plum sauce
Method 1 In a small bowl, mix all the ingredients together and set aside.
Cabbage and Radish Slaw
Apple and Cider Relish
Serves: 4 Prep time: 10 mins
Serves: 4 Prep time: 10 mins Cook time: 20-25 mins
Ingredients • ½ green cabbage, shredded • 4 radishes, thinly sliced • 45ml/3tbsp cider vinegar • 45ml/3tbsp rapeseed oil • Salt and freshly milled black pepper
Method 1 Mix all the ingredients together.
Ingredients • 2 dessert apples, cored and finely chopped • 225g/8oz cherry tomatoes, halved • 1 small red onion, peeled and finely sliced • 2 sprigs fresh thyme • 50g/2oz sugar • 30ml/2tbsp balsamic vinegar • 150ml/¼ pint cider
Method 1 Place all the ingredients into a large non-stick pan and slowly bring to the boil. Reduce the heat and simmer for 20-25 minutes uncovered, stirring occasionally. Set aside to cool.
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TASTY TOPPINGS The world is your oyster when it comes to toppings for burgers. There are so many to choose from to suit all tastes. We have selected a few for you to consider when building your burger to provide contrasting tastes and textures to complement the meat and your burger bun. Here is a selection of our favourites, from classic relishes such as tomato ketchup and mustard to grilled peppers and olive tapenade.
01 02 03 04 05 06 07 08 09 10 11 12 13 14
Tomato Ketchup Lettuce Red Onions Sauteed Mushrooms Bacon Caramelised Onion Olive tapenade Avocado Tomato Gherkins Mustard Beetroot Roasted Peppers Fried Egg
01
02
03
10
11
12
13
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04
05
06
07
09
08
14
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GET COOKING! Cooking on the Barbecue Cooking burgers on the barbecue enhances the flavour of burgers and is synonymous with eating al fresco. For traditional coal barbecues, make sure the barbecue is lit well in advance then wait at least 30 minutes for the coals to heat up to the desired temperature and any flames die down. The coals should have a red glow with a powdery white surface before you start cooking. Once the burgers are on the barbecue, use meat tongs to turn them over – try not to pierce or prod them as the meat juices will escape and they may become tough and dry. Always cook burgers until any meat juices run clear with no pink areas present in the centre. It is also useful to have a digital thermometer handy to check the internal temperature of the burgers before serving. The internal temperatures should be: beef and veal: 80°C, lamb: 75-80°C.
If this booklet has inspired you why not download our iBBQ app for further recipes hints and tips? 34 Simply burgers
Grilling Method Always ensure that burgers are cooked under a preheated moderate grill. Use tongs to turn the burgers.
Tip To save on washing up, line your grill pan with aluminium foil then discard after cooking to leave a clean pan underneath.
Pan-frying To prevent burgers from sticking always use a non-stick frying or griddle pan. It is important to heat the dry pan until really hot. If using oil, lightly brush both sides of your burgers before cooking rather than heating the oil in the pan. Always use tongs to turn the burgers and do not prod or poke the burgers during cooking.
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Spicy Lamb & Feta Burgers
For more burger and meatball recipe ideas go to our website: simplybeefandlamb.co.uk
EBLEX is a division of the Agriculture and Horticulture Development Board
Herby Beefburgers with Mango Chutney
Sun-dried Tomato Burgers
EBLEX, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL Recipe photography: Joff Lee and Steve Baxter Food Styling: Denise Spencer-Walker Prop Styling: Jo Harris Design: Fox Kalomaski Crossing © Agriculture and Horticulture Development Board 2013. All rights reserved.
