Parmesan Super Burgers
A burger like no other! Isn't every burger?
Keith Kendrick is a former magazine journalist who launched the cookery title 'Eat In'. Last year, he and his wife, Rebecca, swapped roles. She went to work in an office and he now runs the home and looks after their three children, aged 9, 6 and 3. He blogs about his experiences at www.reluctanthousedad.com, where you can find more of Keith’s recipes.
A burger's a burger, eh? Come on, people, get with the programme. A burger is what you make it. A burger is an expression of your self, your very being. You can add what you like to it, make it yours, make it UNIQUE.
Now I know what you're probably thinking ('Get a life, Keith, it's a burger!' perhaps), you're probably thinking that a burger is about the toppings: a bit of cheese here, a bit of bacon there, some cucumber, tomatoes, onions. Topped with mustard and/or ketchup. But these burgers are a little like your good self: it's what's INSIDE that matters.
And so, to kick off the first Keith Kendrick recipe on dadzclub, I give you Parmesan, Tomato, Oregano and Garlic Burgers with Fried Onion Bhaji Rings.
For 2 hungry people!
FOR THE BURGERS
400g lean steak mince
2 garlic cloves, minced
1 tbsp dried oregano
50g (or more, depending on how cheesy you wan it) grated Parmesan
1 tsp salt
1-2 tsp freshly ground black pepper
4 tbsp chopped tomatoes, from a tin
2 tbsp sunflower oil
Large burger buns
Salad (whatever you fancy) and condiments (mustard, mayonnaise etc)
FOR THE ONION RINGS
1 onion, peeled and sliced into 0.5cm thick rings
4 tbsp gram flour
approx. 4 tbsp water, or more, but enough to make a thick batter to coat the
1 tsp black pepper
1/2 tsp salt
0.5 litre sunflower oil, for cooking
- In a clean bowl, add all the ingredients for the burgers and knead together, either with your hands or a metal spoon. Divide the mixture into two, then shape into balls and flatten out to burger shapes. Transfer to a plate and keep in the fridge until required.
- Meanwhile, slice the onions and add to the gram flour batter mixture.
- Take two large frying pans, and in one heat 2 tbsp of oil, and in the other, 0.5 litre oil, until smoking hot.
- Cook the burgers in the pan for approx. 4 mins each side, until the outside is slightly charred, but the inside is moist with a hint of pink. Transfer to a plate to rest.
- At the same time, remove the onions from the batter, shaking off any excess, and fry them in the hot oil for approx. 2 mins each side, until crisp and golden. Drain on kitchen paper.
- Lightly toast the burger buns, then assemble the burgers and serve with the onion rings, salad and condiments.