Log-in
Search

The Urban Harvest Burger by Al Brown

Posted on February 11, 2015 by Jo Freeman | 0 comments

Like all great dishes, even a simple Cheese Burger rises out of the ordinary when you use great products in its preparation. These burgers will quickly become a classic family favourite.

Step 1. Beef Patties

1 kg Harrington's premium beef mince
4 T of Zoe's Garden Spiced Tomato Jam
1 Benniks free range egg
1 Benniks free range egg yolk
1 cup of bread crumbs
1 onion 
Sea salt & fresh black pepper

Method:

Place the beef mince, tomato jam, whole egg and yolk along with the bread crumbs and diced onion in a bowl. Add a liberal amount of sea salt and fresh black pepper. Using your clean hands mix the ingredients thoroughly until well combined. Portion out 8 even balls of the mix.  

To form the burger patties toss the portioned balls back and forth between your hands to help bind the pattie so it stays together when you cook it. Then slam it down on a clean bench or board and form into a circle burger pattie. Take a knife slide under the pattie to remove off the surface and place on oiled tray. Repeat until all are formed. Refrigerate until required.

Step 2. Burger Set up

8 x Brumby's Scotch Rolls
2 x red onions
3 x large tomatoes
1 x iceberg lettuce
300g halloumi or other cheese. I like Kingmeade Emmental personally.
Zoe's Garden Red pepper relish or a tomato relish
Good quality mayonnaise or aioli

Slice the burger buns through the centre. For the red onions, slice into rings. For the tomatoes slice into thickish circles and for the lettuce break down into individual leaves. Cut the halloumi in thin slices if using.

Step 3. Cooking and serving

Cooking oil
Burger Patties
Burger Buns & ingredients.

Preheat the oven if cooking the burgers on the stove top. Heat up the flat top of the bbq or a skillet on medium high heat. Season the patties with salt & pepper. Cook 4 at a time. Once golden brown on the first side turn and place a couple of slices of Halloumi (or other cheese) on top of each pattie. Close the bbq lid or place the burgers in the oven to finish cooking and to help melt the cheese. Keep warm while you repeat with the remaining patties.

Heat up the burger buns. To put together, slice the buns, spread some mayo or aioli on the underside of all the burger bun halves. Place the bases down on a clean surface and add a couple of lettuce leaves then place the cooked patties on top. Add a dollop of the relish then finish by adding the red onion rings and tomato rounds. Lastly add the top half of the buns, pass them about & get stuck in!

Continue reading →

Soba Noodles with Beef & Orange Stir Fry

Posted on July 29, 2014 by Jo Freeman | 0 comments

This is a noodle recipe from Wagamama. It is simple with fresh ingredients. Soba noodles, made of buckwheat & wheat, are healthy, quick to cook & can be eaten cold or hot. The orange zest & juice really "lift" this dish & give it a lovely bright taste.

Serves 3

150g soba noodles

1 tbp vegetable oil 

1 garlic clove, peeled & finely chopped

3cm piece of ginger root, peeled & grated

200g Harrington's sirloin steak, cut into thin strips

1 carrot, julienned

Handful of bean sprouts

Handful of green beans

Zest & juice of 1 naval orange

1T soy sauce

1T oyster sauce

1T sesame oil 

1T white sesame seeds, toasted lightly

 

Method:

1. Cook the noodles according to the instructions on the packet (about 3 mins in boiling water), drain and refresh under cold water to prevent further cooking.

2. Heat the oil in a wok or pan, stir fry the garlic and ginger for 30 seconds. Add the beef and carrot and stir fry for 3 minutes.

3. Add the french round beans and continue to stir fry for 1 minute. Add the orange zest & juice, soy sauce, oyster sauce, sesame oil and bean sprouts. Add the noodles and toss to ensure that everything is well coated and heated through.

4. Serve with a scattering of toasted sesame seeds.

Continue reading →

 
Scroll to top