Well now, let's hope no-one was hanging out for the next instalment of the burgers I was banging on about because quite frankly you would have starved! Sorry about that folks, but I'm totally using the I'm a wife/have children/busy life card to excuse the delay.
Anyway, onwards and upwards!
As I mentioned in the previous post, these burgers were inspired by SBS Feast magazine and these patties in particular are a take on the Dominican Republic's "Chimi Burger" recipe.
Yum. Yum. Yum.
500g minced beef
1tsp chopped fresh oregano
1 onion, finely chopped
2 garlic cloves, finely chopped
1 egg, lightly beaten
Half a punnet of cherry tomatoes, chopped
1 garlic clove, finely chopped
2tsp Dijon mustard
2tsp red wine vinegar
1 tablespoon tomato sauce
1 tablespoon tomato paste
pinch of sugar
Combine all ingredients, leaving the egg until last. Using damp hands, mix well and shape into patties. Refrigerate until ready to cook/eat.
To make sauce, heat tomatoes and garlic in a dash of olive oil in a small saucepan before adding the remaining ingredients.Cook until combined and heated through. Allow to cool slightly.
Put your burger together however you please! We added tomato, cheddar cheese and some fresh lettuce leaves... and plenty of the sauce - that is the hero.
And the chips?
Well, I simply wash and chop some potatoes (I like Ruby Lou) and place on a tray lined with baking paper. Place in the fridge for ten minutes or so to dry out, coat with olive oil and sea salt and pop into a hot oven (190-200 degrees Celsius) until golden and crispy.