Monday, 6 August 2012

Chorizo and Toasted Pine Nut Burgers with Red Onion Marmalde


Serves 2 and ready in 30 minutes (Courtesy of Hello Fresh)

Ingredients:

     Mince Beef : 250 grams
     Shredded Chorizo : 50 g
     Pine Nuts : 15 g
     Baby Gem Lettuce : 1
     Corn on the Cob : 1 or 2
     Cherry Tomatoes: 100 g
     Spring Onion: 1 to 2
     Red Onion : 2
     Balsamic Vinegar : 2 Teaspoons
     Sugar: 1/2 a Teaspoon
     Ketchup: 1 Teaspoon
     Dry Oregano : 1 Teaspoon
     Ciabatta Loaf : 1

Method:

1) Chop the cherry tomatoes in half, coarsely chop the baby gem lettuce and cut the spring onions into diagonal slices. Cut the red onion in half, through the root and then cut it into very thin slices.

2) Heat 2 tea spoons of olive oil on low heat in a non - stick pan. Add in the red onion with half a tea spoon of sugar and a pinch of salt and pepper. After 10 minutes, add in 1 tea spoon of balsamic vinegar (save a few drops) and continue slow cooking until the burgers are ready.

3) Bring the pan of water to boil, add in the corn, and a pinch of salt. Gently boil the corn for about 7 minutes (more or less depending on how soft you like it) before draining and keeping it to the side. Meanwhile, pre-heat your grill to HIGH.

4) To make the burgers, simply mix together the mince meat, pine nuts, salt to taste, the tea spoon of dry oregano, the shredded chorizo and the ketchup. Work the mixture really thoroughly with your hands for a few minutes. (I also added some ginger+garlic paste + chilli powder, as I like it more spicy with a little more flavour)

5) Divide the mixture into 2 portions and gently press each one into a burger shape (do not compact the meat too much). Rub a light coating of olive oil on each burger before transferring them to a baking tray. Grill them on the top shelf nearest the grill for 4 minutes on each side.

6) In a bowl, mix together the baby gem lettuce, the spring onions and the cherry tomatoes before drizzling over 2 teaspoons of good quality olive oil and any remaining balsamic vinegar.

7) Cut the ciabatta in half and then slice each piece into half again so that you have 2 burger baps. Put these under the grill for about a minute on each side to lightly toast them.

8) Serve the burgers with the side salad and a healthy topping of your sweet, slow-cooked red onion marmalade. Chop your corn in half and serve with a knob of butter and a sprinkle of salt. Food of the Gods!!

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