I Wasn't Expecting That

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Thursday, 25 August 2016

Chipotle Burgers With Sweet And Sour Courgette And Red Onion Pickle...


Happy national burger day!

Today I have a butrgur recipe to share from Recipe courtesy of Sarson’s in collaboration with Glug of Oil blog:

Chipotle Burgers with Sweet & Sour Courgette and Red Onion Pickle.


Ingredients:

To make 2 big burgers;

  • 200g minced beef – 5% fat
  • 200g minced pork – 5% fat
  • 1 red onion – peeled and chopped into fine dice
  • 1 heaped tablespoon chipotle paste
  • Olive oil
  • Sea salt and black pepper
  • American yellow mustard for basting


For the buns;
  • 2 brioche burger buns - sliced
  • 2 slices Extra matured Cheddar cheese
  • American yellow mustard
  • *Sweet and Sour Courgette and Red Onion Pickle – please see separate recipe attached.

For the dressing;
  • 1 leaf of iceberg lettuce - shredded 
  • 1 heaped tablespoon mayonnaise
  • ½ tablespoon of tomato ketchup
  • ½ teaspoon smokey chipotle sauce

Method;
  1. Heat up 2 teaspoons of olive oil in a large frying pan. Add the chopped onions and cook over a low heat until softened but not coloured. 
  2. Add the chipotle paste and give it a quick stir. Remove from the heat and spread out on a plate to cool down.
  3. Get a large bowl and add the onions along with the pork and beef mince. Use your hands to mix it all together.
  4. Divide the mixture into two, wet your hand and shape into two balls then press into 2 burgers.
  5. Put the burgers onto a lightly oiled plate, cover with cling film and pop into the fridge for 30 minutes or so. It’s really important to do this or your burgers will fall apart when cooking.
  6. When you’re ready to cook; using a piece of kitchen paper, wipe a large frying pan with a little oil.
  7. Brush both sides of each burger with a little American yellow mustard.
  8. When the frying pan is hot, over a high heat put the burgers in to cook. Leave for about two minutes and then flip them over. Continue to cook the other side for another couple of minutes. 
  9. The burgers shouldn’t take long to cook so after a minute or so check - medium is best, so try not to overcook. 
  10. Put a slice of cheese on top of each burger. Add a splash of water to the pan and cover the burgers with a heatproof bowl – this will make the cheese melt nicely.

To serve;
  1. Spread half the mayonnaise dressing onto the bottom of each bun. Place a cheese topped burger on top of each, followed by a squirt of mustard.
  2. Add sweet and sour courgette and red onion pickle, top with the other half of the bun and enjoy. 


Sweet and Sour Courgettes and Red Onions:

To sterilise jars.

Wash the jars in hot soapy water and rinse really well. Pop them onto a baking tray and into a preheated oven 120C or Gas mark 1 for about 5 minutes or so until completely dry. If you are using Kilner jars remove the rubber seals and put them into boiling water.

Ingredients:

Makes enough to fill 1 x 500ml and 1 x 250ml Kilner jars:

  • 3 courgettes
  • 2 red onions
  • 2 tablespoons of Maldon sea salt
  • A good pinch of dried red chilli flakes

For the Brine:
  • 400ml Sarson’s Malt Pickling Vinegar
  • 200g white sugar
  • 1/4 teaspoon turmeric
  • 2 teaspoons yellow mustard seeds
  • 1 teaspoon *dry roasted coriander seeds

*To dry roast, put the coriander seeds into a frying pan over a medium heat stir for a few minutes taking care they don’t burn. Dry roasting intensifies the flavour.

Method:
  1. Trim the ends then using a mandolin slicer, slice the courgettes into 5mm thickness.
  2. Peel the onions and again using a mandolin slice the red onion into 2mm rings.
  3. Separate the onion rings and put them into a large bowl along with the courgettes. Sprinkle with salt and mix to coat.
  4. Cover with cling film and place in the fridge for about 3 hours.
  5. Meanwhile put the vinegar, sugar, turmeric, mustard seed and coriander seeds into a saucepan and bring to a boil. Then turn heat down and simmer for about 5 minutes.
  6. Remove pan from heat and let the brine cool to room temperature.
  7. Leave the salt on the courgettes and onions and drain well. 
  8. Fill sterilised jars with the courgettes and onions.
  9. Pour in the brine, pressing down to make sure they’re packed in nicely. Tap the jars to remove any trapped air.
  10. Close the lids on the Kilner jars and store in the fridge. These pickles will be ready to eat the next day and will keep for up to 6 days.


Recipe courtesy of Sarson’s in collaboration with Glug of Oil blog.

*No Payment was received*

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