Something for the Weekend: Fun Fresh Food
June 1, 2012 in Something for the Weekend
I’m Sean O’Tuama, a 23 year old nearly qualified electrician. I’m on a mission to get people back in the kitchen cooking simple dishes which taste delicious, are quick to make and are a lot healthier than anything you are gonna get down at the local take-away. I always say a bit of salt and pepper can go a long way and I don’t believe when people say they can’t cook, it’s just a matter of putting a bit of effort and thought in. I’ve applied for the full immersion chefing course in CIT next year and all going well I will get that but if not, I might try to do the Ballymaloe course.
This burger is the perfect weekend treat for those who are looking to try something new. The classic combination of the ginger and garlic give it a mouth watering aromatic taste which follows up with a kick from the chilli. Homemade wedges are the perfect side dish with this and I always add some roasted peppers and freshly made guacamole to the burger which really makes for an explosion of flavours.
You can find Sean online at:
- Blog: http://www.funfreshfood.ie/
- Facebook: https://www.facebook.com/funfreshfood.ie
- Twitter: https://twitter.com/#!/FunFreshFood
Garlic, Chilli and Ginger Burger
Prep time: 15 minutes
Cooking time: 10 minutes
500g of mince (as lean as you can get)
1 small egg
2cm squared ginger
3 large garlic cloves
1 teaspoon of chilli flakes
Salt & pepper
1. Put your mince into a large bowl and break it up with your hands.
2. Dice your garlic and ginger and add to the bowl along with the chilli flakes and some salt and pepper. Whisk the egg and add it to the bowl and then give it a good mix. You don’t want large chunks of mince so try to break it up as best you can so the seasoning spreads through it evenly.
3. Once mixed take about quarter of the mince into your hand and start pressing it together. Keep doing this for a minute or so to make sure the patty is well formed so it doesn’t fall apart while cooking. Repeat this with the rest of the mince.
4. Heat up a pan to a high heat with a bit of rapeseed oil and add your patties. Leave cook for a minute then flip over to the other side and turn down to a medium heat. I do this to seal the burger so the juices can’t escape.
5. Cook for about 5 minutes on each side, depending on how thick you’ve made it, and ensure to press down on the burger every couple of minutes with a spatula to squeeze out any excess fat.
6. Once there ready take them out of the pan let them rest for 4-5 minutes.
7. While there resting you can get whatever else you want for the burger the ready i.e. buns, onions, cheese, guacamole, roasted pepper, ketchup etc. Enjoy.
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