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Photograph: Jonathan Lovekin for the Observer. For the burger:red onion 1quince paste (membrillo) 2 heaped tbspminced pork 400goil a little, For the salad:tomatoes 4radish sprouts a handful. To get a burger with a nice open texture it is probably best to chop the meat rather than mince it. Thai pork burgers by Matt Tebbutt. Of all the burgers I make, those made with pork give me the most pleasure. Add the burgers and cook for 4 or 5 minutes, until the undersides start to become deep brown, turn and cook the other sides, then lower the heat and cover with a lid. Occasionally I will introduce a single herb, such as rosemary, very finely chopped, or a little thyme. Grind in plenty of black pepper and sea salt. Photograph: Jonathan Lovekin for the Observer Many burger recipes use raw onion, but I prefer to cook the onions a little first. I like a bit of fat in there, too, though not so much that it smokes everyone out if you decide to slap your burger on the barbecue. In place of the focaccia, wrap the sizzling patties up in large curls of crisp, iceberg lettuce and sprigs of mint. Where you will want to throw the whole spice cupboard at a lamb burger, those made with minced pork need nothing more than rosemary, oregano or thyme, and a smidgen of garlic in the way of seasoning. Finely slice 1 large, unblemished bulb of fennel, putting any fluffy green fronds to one side, then cook in 2-3 tbsp of olive oil and a large knob of butter in a shallow pan. ‘Little burgers with Italian hearts’: pork burgers with orange and fennel. That’s a good 20-25 minutes over a moderate heat. Where you will want to throw the whole spice cupboard at a lamb burger, those made with minced pork need nothing more than rosemary, oregano or thyme, and a smidgen of garlic in the way of seasoning. Cheeseburger and fries by James Martin. Peel and crush (or mince or finely chop) 2 juicy cloves of garlic. Nigel Slater picks his own and readers' favourites from 10 years of recipes in Observer Food Monthly Nigel Slater Sat 14 May 2011 19.03 EDT First published on Sat 14 May 2011 19.03 EDT For the salad, slice the tomatoes thickly, then as soon as you have removed the burgers, add them to the pan and toss in the hot juices. Taste the patty, then alter the seasoning of the remaining mixture to taste. steak – skirt, chuck, rump etc 400gred chilli 1, medium-sized sun-dried tomatoes in oil 6 tbspchives 6, long, For the salad:avocados 2basil leaves 6 or 7lime 1. As would a dash of dark, sticky balsamic vinegar in the sautéed fennel. But the beef burgers I grilled one blistering evening last week got a spike of extra heat from a shredded ripe chilli and some deep, smoky notes from sun-dried tomatoes, an ingredient I will rarely admit to using. Good though a beef burger can be, my heart lies with patties, meatballs and burgers made from pork. Method Preheat the oven to 200C/400F/Gas 6. You can fry or grill the burgers. Shape the pork into 4 thick squares of equal weight and set aside on a baking sheet in the fridge for half an hour to settle themselves. Keep the heat low and turn the slices regularly until they are soft and sweet. Photograph: Jonathan Lovekin for the Observer. Finely chop 3 tbsp of rosemary leaves and the same of thyme. It means you will need to handle the results with care if you are to keep them in one piece. Remove the peel from the blood oranges with a razor-sharp knife, then thinly slice the fruit. Trickle some of the fennel’s buttery pan juices over the cut sides of the bread, place some of the fennel on 4 of the pieces, lay a burger on each, a little more fennel, the reserved fronds, then top with the rest of the focaccia. Keep them succulent by using a good fatty cut of meat or by adding a handful of minced streaky bacon or pancetta. Put the breadcrumbs and pork into a mixing bowl. Although I have tried everything from rump to topside in a burger, I prefer chuck or skirt. Grate the lemon and add the zest to the pork, then halve and squeeze the lemon. Add the herbs and … Keep them succulent by using a good fatty cut of meat or by adding a handful of minced streaky bacon or pancetta. f I am making a burger, a meat loaf or patties, a plate of meatballs or lamb kofta, I like to start from scratch. Some dried oregano, in place of the rosemary, will please the little burgers’ Italian hearts. The point of making your own mince is not only knowing exactly what it is made from, but taking the chance to make it as coarse or as fine as you wish. Halve the avocados, remove and discard the stone, remove the skin then slice the flesh. Burgermeister: Nigel Slater's quince pork burger. Grate the zest from 1 blood orange on the finest teeth of a grater. Email Nigel at nigel.slater@observer.co.uk, Few things are better suited to a hot summer's night than grilling a burger – and it's always worth making your own, Burning desire: Nigel Slater's chilli and sun-dried tomato burger. You can mince pretty much any cut of meat you like for a patty. Halve the chilli lengthways, discard the seeds, and chop the flesh very finely. Put 450g of coarsely minced pork in a mixing bowl. Oh, and salt. Main course. Tip the lot into the mince and work everything together with your hands. Dress the avocado with the lime and basil. Very finely chop or mince the steak. Usual flavourings are grated ginger, ground coriander or lemon, but this time I introduced the sweet-sharpness of quince paste. Once they are sizzling, sticky and sweet, they should be cooked. Easy though it is to buy the meat ready minced, I prefer to choose a whole piece and prepare it myself. Add the radish sprouts, then serve with the burgers, tucking the salad on top of the patty or sandwiching it all together in a bun. Cut the meat into fine dice, as small as you can, removing any bits of fat or sinew, before chopping it to a coarse mince. Cook the burgers on a hot griddle pan or in a shallow layer of oil in a frying pan. Serves 4. Put the minced pork in a mixing bowl, stir in the onion and quince paste, then season with salt and black pepper. It made for a ravishingly good little burger. by Nigel Slater. Roll a tablespoon of the meat into a small patty, then cook briefly on both sides in a little oil in a shallow pan. Split and toast 4 pieces of focaccia that are roughly the same size as the burgers. I prefer them on the grill, but they need to be turned carefully as they cook so that they don't fall apart. Main course. Makes 6. A meaty midweek treat with a herby, citrus twist. (The only true way to check that they are cooked through to the middle is to break one in half.). Of all the burgers I make, those made with pork give me the most pleasure. Stir regularly, making sure the onion doesn't brown, then mix in the quince paste and set aside. Let them cook for 4 or 5 minutes on each side, turning until they are fully browned on both sides. This can be hard work, but worth it. Oh, and salt. The hot, smoky notes just felt right and worked neatly with a tomato salad. Add to the pork. Chicken and bacon ranch burger by Tom Kerridge. Pork loves a generous hand with the salt. Burgermeister: Nigel Slater's quince pork burger. Grate the lime zest in with the pork then add the mint leaves, finely chopped. I will often cook a burger without any seasoning other than salt and pepper. If I am making a burger, a meat loaf or patties, a plate of meatballs or lamb kofta, I like to start from scratch. Drain the sun-dried tomatoes, chop them almost to a pulp, then toss them with the steak mince, chillies and a generous seasoning of salt. Main course. The slightly uneven texture you end up with gives a looser, less tight texture. I prefer a mince that is rough and open in texture, despite the fact that my burger will probably crumble a little on the grill, or my meat loaf will fall apart. https://realfoodrehab.blogspot.com/2009/07/pork-burgers-la-nigel-slater.html Not that there is anything wrong with the mince you will get from a decent butcher, it's just that I like to know the whole story. Pork loves a generous hand with the salt. (You will get more juice from the lime if you warm it a little first, then roll it hard on the table with the palm of your hand.) Tear or finely shred the basil leaves and stir into the juice of the lime. Easy though it is to buy the meat ready minced, I prefer to choose a whole piece and prepare it myself. Many burger recipes use raw onion, but I prefer to cook the onions a little first. Main course. Mix together the pork mince and breadcrumbs in a mixing bowl with the lemon zest and parmesan. Shape the mixture into thick patties about the size of a digestive biscuit, then leave to rest and firm up a little in the fridge. Share the remaining mixture into four thick patties. https://www.bbc.co.uk/food/recipes/ricotta_beefburger_25500 Any cut will do for the mince, and a little fat is no bad thing, but again I like to keep the minced meat coarse. Halve the chillies, remove and discard the seeds, and chop the flesh finely. Peel and finely chop the red onion, then cook it for 10 minutes in a shallow pan in a little oil until soft and pale gold. Butcher's mince is economical and will vary according to what they have around to use up. Heat a large, well-seasoned iron griddle (or a heavy nonstick frying pan with a little oil). 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