Tag Archives: burgers

Chicken Burgers

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Chicken Burgers

Our son is a big fan of burgers, in all shapes, sizes and meat and veg descriptions. This week I did an order from the butcher and managed to order chicken mince by mistake. While they have lovely anti-biotic free range chickens, somehow I managed to add chicken mince and poussin to the order… The things you do when you are not entirely concentrating on what you are doing. 

Never one to waste food, it sounded like a good excuse to make some chicken and thyme burgers. We topped them with an avocado tahini spread and red onions and mushrooms cooking in red wine vinegar. Even on an after work night it was a quick wholefood meal to whip up, that got the seal of approval from our son (empty plate = seal of approval right?)

Ingredients

  • 500g minced chicken
  • 1 egg
  • 1 Tbsp fresh thyme
  • 1 Tbsp fresh dill
  • juice of 1/2 a lemon
  • 1/2 tsp salt
  • freshly ground black pepper
  • 1/2 tsp paprika
  • 1 tsp Italian dried herbs (mix of dried marjoram, basil, capsicum, rosemary, oregano, parsley and thyme)
  • coconut oil to fry

Directions

  1. Mix all ingredients (except coconut oil) in a bowl. This will be a very wet mixture.
  2. Form the mixture into balls a bit smaller than a tennis ball
  3. Heat some coconut oil in a frying pan
  4. Place the ball into the frying pan and press with the back of a wooden spoon or spatula to flatten the ball into a burger.
  5. Fry for 4-5 minutes on both sides until the chicken is cooked through
  6. Serve with tahini avocado spread, red wine options and mushrooms, sweet potato chips and homemade mustard

Music to go with it…
Listen on Spotify: Shout out louds – Howl Howl Gaff Gaff

Lebanese Seven Spice Powder

Condiments and Dips, , , , , , , , , , ,
Lebanese 7 spice powder
A staple in any Lebanese kitchen, the aromatic blend is very versatile and works wonders as a dry rub on fish, chicken and especially meats such as lamb. All of the spices used in this mix are readily available in most supermarkets.
 

Ingredients

  • 5 tablespoons ground allspice
  • 3 1/2 tablespoons black pepper
  • 3 1/2 tablespoons ground cinnamon
  • 5 tablespoons ground cloves
  • 4 tablespoons ground nutmeg
  • 4 tablespoons ground fenugreek
  • 4 tablespoons ground ginger

Directions

  1. Mix spices well until completely blended
  2. Store in an air tight container, and use as a seasoning, as a rub for meat or poultry, and in the Lebanese lamb burgers

Music to go with it…
Listen on Spotify: Wild Beasts – Mecca

Garam Masala Burgers with Basil Pesto

Dinner, , , , , , ,

Garam Masala beef burgers

This recipe is truly East meets West. Indian Garam Masala flavoured meat, with a pesto sauce that is inspired by the flavours of Italy. It is a delicious combination that really works, and which our son is a big fan of, especially when there are sweet potato chips from our Air Fryer to dip in the pesto sauce. 

Ingredients

For the pesto

  • Large handful of basil
  • 3 garlic cloves
  • Handful of toasted pine nuts
  • Juice of half a lemon
  • Salt and pepper
  • Olive oil

For the burgers

  • 1 red onion
  • 2 garlic cloves
  • 3 cm fresh ginger, chopped or grated
  • 2 mushrooms, finely chopped
  • Handful of fresh coriander
  • 1 tsp coconut oil
  • 1 heaped tsp ground cumin
  • 1 heaped tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tsp Himalayan rock salt
  • 1 tsp garam masala
  • Pepper

Directions

  1. First make the pesto by putting all the ingredients in a blender. Blend until smooth and set aside.
  2. To make the burgers, put all ingredients in a large bowl and mix with your hands until everything is combined properly.
  3. Wet your hands and make a burger about the size of a tennis ball. Wet your hands before every burger. You should be able to make around 6 burgers.
  4. Put all the burgers on a plate and set in the fridge for about 30 minutes.
  5. Heat a little coconut oil in a frying pan and fry the burgers for about 4-5 minutes on each side or until done to your liking.
  6. Serve with the pesto, avocado slices and sweet potato chips.

Music to go with it…
Listen on Spotify: Hindi Zahra – Handmade

 

 

 

 

 

 

 

 

Lebanese Lamb Burgers on a Portobello “bun” with Sumac Onions

Dinner, , , , , ,

Lebanese burgers with portobello bun

Burgers do not need to be unhealthy snack food. This burger is full of goodness with lamb mince flavoured with Lebanese seven spice mix. Delicious with sweet potato chips cooked in the Air Fryer, and a simple salad.

Ingredients

For the burgers

  • Coconut oil
  • 500 gr minced lamb
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Handful of fresh mint, finely chopped
  • 1 tbsp coriander stalks, finely chopped
  • 2 – 3 mushrooms, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Lebanese 7 spice powder
  • 1 tsp of sea salt
  • Freshly grounded black pepper
  • Fresh coriander to garnish, roughly chopped
  • A few salad leaves
  • Olive oil

For the portobello “buns”

For the sumac onions

  • Coconut oil
  • 2 red onions, sliced
  • 3 cloves of garlic, sliced
  • Sumac

Directions

  1. To make the burgers, combine all ingredients – apart from the coconut oil, fresh coriander, salad leaves and olive oil – in a large bowl and mix with your hands until everything is well combined.
  2. Wet your hands and form medium sized patties.
  3. Place the patties on a lightly oiled plate and store in the fridge for about 30 minutes so they can firm up a little.
  4. While the burgers are in the fridge, slice the onions and garlic and put aside.
  5. Preheat the oven onto 200 degrees celsius.
  6. Destem the portobello mushrooms and lightly brush them with a little coconut oil.
  7. Sprinkle them with sea salt, pepper and some za’atar spice mix.
  8. Heat some coconut oil in a large skillet and fry the burgers for 4 to 5 minutes on each side, depending on the size of your burger and your liking.
  9. In the meantime, place the portobellos in the oven and bake for around 7 minutes or until a bit soft and tender. Make sure they do not burn!
  10. When your burgers are ready, place them on a plate and leave them to rest for 5 to 10 minutes.
  11. While the burgers are resting, use the same skillet as you used for the burgers to fry your sumac onions. Let the pan cool of slightly, then add a little more coconut oil. Add the onions and cook them for 5 to 7 minutes until soft. Add the garlic and cook for another minute. Add a generous amount of sumac and stir through.
  12. To arrange, place a few salad leaves on a plate and sprinkle with a little olive oil. Place a portobello on the salad leaves and top with a burger. Add the onions on top of the burger and garnish with a few coriander leaves. Sprinkle everything with a little more olive oil, serve with kumara chips and enjoy!

About Lebanese seven spice powder
Lebanese 7 spice powder is a blend of allspice, black pepper, cinnamon, clove, nutmeg, group fenugreek, and ginger. All of these spices are readily available in most supermarkets.

If you are unable to find it in your asian food store, then we have also included a recipe for Lebanese 7 spice mix for you to make yourself

Music to go with it…
Listen on Spotify: Beirut – The Rip Tide