Tag Archives: Mustard

Recipe: The Greatest Burgers Evah!

The Greatest Burger
The Greatest Burger

Ingredients;

500g lean ground beef
1 large red onion, finely diced
2 slices of bread, made into breadcrumbs
Large handful of fresh rosemary, finely chopped
Large handful of fresh basil, finely chopped
1 tablespoon of coriander seeds
1 pinch of cumin seeds
2 tablespoons dried oregano
Salt
Pepper
1 egg
1 teaspoon of smooth French mustard
2 handfuls of grated mozzarella cheese
1 chili, finely diced

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Burgers in general are just ground beef reformed into a convenient shape to place in a burger bun, right? Even at it’s simplest a burger is so much more than that, every burger maker has their own preference for the cut of beef to be ground for their burgers or the blend of cuts and the percentage of each. Some add nothing more than seasoning and others bulk out their burgers with all sorts of synthetic “fillers” and “flavour enhancers”.

I like the idea of a pure beef burger but in truth I find all but the most exceptional to be a little bland and lacking in flavour, which is why I go down the route of using a blend of herbs and other flavours to make every bite an event.

Once you have the onion and fresh herbs chopped, place the coriander seeds, cumin seeds, a large pinch of salt and pepper and the oregano in your mortar and pestle and grind them up as finely as possible. Then add this to the blender along with the fresh herbs and the bread and blend until you have nice fine herby breadcrumbs.

In a large bowl, add all the ingredients and mix them together well – get your hands in and mix everything together really well, yes even the cheese.

Next place a large sheet of clingfilm onto a clean surface and arrange the mixture on top so that you can roll it into a six to eight centimetre thick sausage and seal it in the clingfilm, making sure to have this sausage compacted into this size as much as possible. Now place this in the fridge and allow it to cool for at least an hour.

Now remove the burger-sausage from the fridge and (without removing the clingfilm) slice it into burgers about one and a half centimetres thick using a very sharp knife. Once all have been sliced it should be easy enough to remove the pieces of clingfilm.

These can then be cooked on a grill, in the frying pan, or my personal favourite, grilled over a charcoal burning barbecue for approximately 2 minutes each side. I like them served in a toasted bun on a bed of lettuce and sliced cornichon with a generous helping of grated cheddar melted over the burger, topped with some hot fresh caramelised onion chutney and a blob of ketchup.

Recipe: Vinaigrette Dressing

Vinaigrette Dressing
Vinaigrette Dressing

Ingredients;

Extra virgin olive oil
Balsamic vinegar
Salt
Pepper
French mustard

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Vinaigrette dressings are very quick and simple to make and this recipe is a good “standard” dressing to learn. It’s ridiculously easy and quick to make and if you store it in the fridge will keep for about a month.

The secret of a vinaigrette is simple – three parts fat to one part acid with some mustard, salt and pepper to help the emulsifying.

Get a clean and preferably sterilised glass bottle and start by putting some balsamic vinegar in, fill it about an eighth of the way up.

Then add roughly three times as much extra virgin olive oil, followed by a pinch of salt and pepper. Lastly add a little French mustard.

Now seal the bottle and shake it for about a minute. Take a small taste and adjust the seasoning if needed. Now let it sit for about 10 minutes, if it starts to split into layers then add a little more mustard and repeat the process. All vinaigarettes will separate eventually but ideally you want one that stays emulsified for 10 minutes or so.

Store this in a cool dry place until you’re ready to use it. Then give the bottle a shake and drizzle lightly over your salad to serve.

The great thing about this recipe is that you can substitute so many different things, I regularly use lemon or lime juice instead of balsamic vinegar.

I’ve also been known to use some truffle oil or other flavoured extra virgin olive oils to give a little variety to the taste. It’s a great recipe to experiment with as you can come up with something that is completely unique to your tastes and preference.

I have to say I find that lemon juice really freshens the flavour of any salad and makes it something special for any occasion and in case you’re wondering it’s taken me far longer to type this recipe than it takes to make it, so have fun with it and if you find a combination you really like please let us know in the comments.