Showing posts with label Burgers. Show all posts
Showing posts with label Burgers. Show all posts

Get BBQ Ready with Iceland Foods

Oh my, the great British weather has once again tried to fool us again this week.  From horrid rain and hail to brilliant sunshine and dare I say it - hot even!  But the one thing we all love to do on the relatively few and sometimes far between nice sunny days is to have a BBQ.

Now that's all very well and dandy but who on earth wants to have to rush out to buy burgers and kebabs and stuff when you realise the weather forecast is actually wrong and you could have a BBQ -if only you had thought about it beforehand.  After all, if you have to go out shopping for food by the time you get back you've missed the best of the sun!

PowerofFrozen

So I was really pleased to have been set another Iceland Foods #PowerofFrozen challenge which was to see if I could be BBQ ready for whenever the weather was next looking good.

With my freezer stocked up with frozen and ready to cook goodies from the truly brilliant range of BBQ foods available from our local Iceland I was all set to BBQ and that day came sooner than the weatherman predicted.  I'm not just saying it, pop down to your local Iceland Food store and I think you'll be pleasantly surprised of the quality upmarket range they now have.

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Chipotle Burgers with Sweet and Sour Courgette and Red Onion Pickle - Street Food

Over the past few years street food has come a long way from good old fish 'n' chips eaten from a paper bag on the way home from a night out.  But these days there's so much more street food available and the variety of different foods to be found is amazing.
Street food should be good, filling and full of flavour and I say pickles are the finishing touch to the perfect burger.


Photo by Sarson's; they recreated my burger & pickle recipe and arranged for a professional photo to be taken.

Sarson’s Malt Pickling Vinegar is already spiced meaning you don't have to add anymore spices to it and it can be used as it is.  But for my burger I wanted a sweet and sour pickle with an extra kick of spice.
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SousVide Supreme Party Food Made Easy - Mini Burgers

Last month I made a selection of starter course dishes that were all ideal for entertaining and were made using The SousVide Supreme water oven.  With Christmas and New Year coming up fast, thoughts turn to party food.  This is the first of a few party food ideas I will be posting which can be prepared in advance, ready to cook using the Sous Vide cooking method.  

These tasty, juicy mini burgers can be made now and frozen in the special vacuum pouches ready to pop into the water oven on party day.  To serve, all that's left to do is a 30 second turn in oil in a very hot pan to give the burgers colour,  assemble, serve and enjoy!


The fantastic thing about this method of cooking is your burgers can sit in the water oven for hours and they will still be cooked to a perfect medium-rare (or however you choose) ready to brown, they're ready when you are.  
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Spiced Lamb Patties in Pitta Bread

These are truly delicious, tasty and juicy little morsels.  They have a lovely sticky glaze to them due to the addition of mango chutney in the mixture.  Although these patties or mini burgers are spicy, I'd class them as nowhere near hot, but of course you can add more heat simply by adding more chilli.
 
Spiced Lamb Patties in Pitta Bread

 I particularly like Sharwood's Mango Chutney with Kashmiri Chillies.

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Smoky Pork Sliders with Barbecue Sauce

Gordon Ramsay made these into bite sized mini burgers, I decided to make 4 big burgers instead.  However you choose to make yours is of course up to you.  Smoky from the bacon and paprika and with a sweet and sour hit from the barbecue sauce, these burgers are seriously good.

Smoky Pork Sliders with Barbecue Sauce

The addition of Applewood smoked Cheddar really does the trick but any smoked Cheddar will be fine.
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Spicy Burgers with Colston Bassett Stilton Cheese Melt

Nice fat spicy burgers, each topped with a thick slab of Colston Bassett Stilton 
melted in the oven so the cheese runs down the side of the burger.  Add skinny chips to the plate and your all set to tuck in! 
 

Of course the Stilton cheese doesn't have to be from Colston Bassett, but having recently received some in a Seasonal box courtesy of Knorr supplied by Forman and Field once we'd tried it we have to say it is the best Stilton.

We love it - not too strong, nice and creamy, just perfect for cheese and biscuits......and topping burgers of course! Now I said the word spicy when describing my burgers, but it is of course, up to you how much spice you want - just add less chilli.
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Not Quite Jamie Oliver's Elvis Burger

I say not quite Jamie's Elvis Burger for two reasons:  The first because I thought they sounded way too massive at 250g (9oz) each (and that's coming from a quite a greedy person).  I'm sure I've missed the point of it being called an Elvis burger because mine were smaller.

The second reason for my burgers being 'not quite Elvis' is because having used half the beef that Jamie did to make 4 burgers, I still used the same amount of spices and mustard etc.


Result - excellent; they tasted really good and I'll be making these again.
My picture isn't too amazing but you get the gist.
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Brie and Bacon Burgers

 Homemade, nice fat juicy burgers topped with bacon and Brie.
Ideal for the nice BBQ weather we've been having!

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Jan's Teriyaki Pork Burgers

Quite liking the Chicken Teriyaki skewers I made the other day, got me wondering if I could make a Teriyaki burger.  
Thinking I'd invented something (silly me) I made some.  Oooh and they were very nice!  
Later on after tapping into Google 'Teriyaki burger', I learned I hadn't 'invented' them at all.  Clearly I need to get out more!  
Hey ho whatever, they were nice and juicy and full of flavour and I'll be making them again.  No breadcrumbs to be found in these, just good, fresh ingredients.
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Jan's Beef and Red Onion Burgers

Burgers with loads of red onion and a nice heat from the cayenne pepper - served with whatever takes your fancy.  
But the law says you just have to top your burger with cheese if you do nothing else.
Cheese melting on top of the burger with a big dollop of American yellow mustard.....
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Top Notch Burger, Served on an English Muffin

Nice fat juicy burgers made with best quality beef, sun dried tomatoes and gherkins.  The cayenne pepper and Tabasco both help to add a really nice flavour and heat to them.
Get yourself the best minced beef you can buy and it will have a low fat content.  Burgers you make yourself will be the best you've ever tasted.

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Chicken and Chilli Burgers with Lime Mayonnaise

Juicy and tender chicken burgers with a kick of chilli and the crunch of spring onion, serve with lime mayonnaise and sweet potato chips.

These are similar the the sweet chilli chicken burgers I made a while back.
But I think the addition of birds eye chillies and by serving with lime mayonnaise is even nicer. My reason for making an odd amount of burgers is because even I can only eat one of these when having chips too, so two for Mr Bennett and one for me!



To make 3 burgers - you will need:

400g of skinless chicken breast fillet (that's 2 large or 3 small fillets)
3 spring onions - sliced
a squeeze of lemon juice
1 teaspoon of Shaoxing (Chinese rice wine)
2 tablespoons of cornflour
1 teaspoon brown sugar
1 teaspoon Soy sauce
1/2 a tablespoon of hot and sweet chilli sauce (Maggi)
3 x red birds eye chillies - deseeded and finely chopped
1/2 a teaspoon of sesame oil
a little salt and pepper to season
a little vegetable oil

To Serve:

Burgers buns with sesame seeds on top, baby gem lettuce and tomato slices.

I also made some lime mayonnaise:

About tablespoons of Hellmanns mayonnaise and the zest of half a lime and a squeeze of lime juice - mix together.

How to make the burgers:

Use a knife to chop the chicken as a food processor will make the chicken too mushy. Dice the chicken fillets into quite small pieces and put them into a bowl.
Now add the spring onions, lemon juice, rice wine, cornflour, brown sugar, soy sauce, hot and sweet chilli sauce, sesame oil, chopped (deseeded) chillies and seasoning.
Give it all a good mix and add a little more cornflour if you need to and shape the mixture into three burgers.

First of all I split the burger buns in half and placed them on the griddle to toast them slightly. Once done remove and set aside.

I used an electric griddle but you can use a grill pan over a medium heat. These burgers, I don't think would not stand up to cooking on a BBQ as they are quite gooey before cooked.

Fry the chicken burgers for about 5 or 6 minutes on each side or until they are cooked through.

Now put a chicken burger on each bun half and top with the other half of the bun, lettuce and tomato. Serve with sweet potato chips and lime mayonnaise.
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