4.4.12

BLUE CHEESE BURGERS with ROAST PEPPER SALSA

After a recent visit to Ealing Farmers Market, I came home laden with meat! Most of it went in the freezer, including some great steak mince from Boarstall Meats in Buckinghamshire. Ealing Farmers Market runs from 9am - 1pm every Saturday, and I like my lazy weekend mornings, so if I do make it, I pretty much always get there for the last half hour - the best time for deals - 300g of steak mince only cost £2!


I made some blue cheese burgers with the mince, and they tasted fantastic with a zingy pepper salsa. Here's how I made two large burgers.

BURGERS:
300g minced beef
1 egg
1 tsp English mustard
Worcester sauce
Half an onion
1 clove of garlic
50g blue cheese
Chopped parsley
2 burger buns

SALSA:
2 orange peppers, roasted in oil
2 tomatoes
1 spring onion
Juice and zest of 1 lime
Tabasco
Olive oil

Mix the minced beef with the egg, mustard, a dash of Worcester sauce, the very finely chopped onion, the finely chopped clove of garlic, crumbled blue cheese, a small amount of chopped parsley and salt and pepper in a large bowl. Once mixed, pop in the fridge for an hour or two.

To make the pepper salsa I used some orange peppers I had roasted the night before with a light drizzle of olive oil and pepper. Chop the peppers into cm chunks. Chop the tomatoes (mine were also from the farmers market, and although expensive - 5 tomatoes cost more than the mince - they were amazing) into cm chunks. Mix with the pepper and add a chopped spring onion, lime juice, a grating of lime zest, a dash of tabasco and a drizzle of olive oil. 

Remove the burger mix from the fridge and divide into two. Roll each bit into balls, and then flatten down into a burger shape, about 2 cm thick. Heat a frying pan with a little oil and fry the burgers for about 5 minutes on each side over a medium heat. They should be a bit pink inside.

Serve on a toasted white bun with a little mayo, and the zesty salsa on top.

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