Stuart Calder of The Gower Kitchen in Uplands brings you an exciting recipe for a veggie burger in addition to the original beefburger.
1/2 Onion, finely sliced
A splash of Gower Gold, or other strong ale
230g minced beef (higher fat content will give more flavor)
1 tbsp of Mustard
1 rashers of smoked streaky bacon
1 Burger Buns
40g Strong Welsh Cheddar
In a pan over a low heat, slowly fry the onions in a little olive oil until golden. Finish with a splash of strong ale, stirring until evaporated.
In a mixing bowl season the minced beef with salt and pepper, add the cooked onions and mustard and give it a mix.
Shape into a thick burger patty. Heat a small amount of oil in a hot grill/frying pan and add the burger. Fry for about 12 minutes, turning every 3 minutes.
Meanwhile fry the bacon and lightly toast the burger bun. Carefully transfer the burger onto the base and top with the bacon and cheese. Top with the other half of the bun and return the burger to the grill/frying pan. Add a small amount of water and cover with a metal bowl. Cook until the water has evaporated. (The steam will give the bun a great shine)
Now the burger is ready to serve with salad, gherkins and mayonnaise, or whatever you fancy!
Curried Haricot Bean and Coriander Burger
2 handfuls of rolled oats
2 tbsp salted peanuts
2x400g tins haricot beans
1 red onion, grated
1 red chili, finely chopped
½ tsp ground coriander
1 tsp ground cumin
½ bunch coriander, leaves picked
Grated zest of 1 lime
1 tsp smoked paprika
6 ciabatta rolls
Blitz the oats and peanuts in a food processor until coarsely chopped. Add 1-½ tins of beans, the onion, chili, ground coriander, cumin, coriander leaves, lime zest and a splash of olive oil and blitz to combine. Transfer to a mixing bowl and fold in the rest of the beans.
Shape the mixture into 6 burger patties and dust with flour and paprika. Place on a tray and chill in the fridge for at least 1 hour.
Cook the burgers in a preheated grill/ frying pan on a high heat with a small amount of oil. Cook for 4-5 minutes on each side until slightly charred and cook through.
Lightly toast the ciabatta rolls and serve with, salad, salsa and a squeeze of lime.