Burgers

Please Don’t Tell Me About Your Diet. I Don’t Care.

Frankly, my dear, I don’t give a damn.

March 4, 2016

Black Bean Burgers Recipe

These aren’t so much burgers as tasty, Southwest-accented black bean sandwiches. The patties get nicely crisp on the outside but remain soft on the inside. Top with grilled onions, arugula leaves, avocado and salsa.

Ingredients

3/4 cup spelt flour

1/2 small tomato, plus additional sliced tomato for serving

1/4 small red onion, plus additional sliced onion for serving

2 garlic cloves

1 tbsp packed fresh oregano leaves

1 tsp ground coriander

1 tsp ground cumin

1/4 tsp cayenne pepper

3 cups cooked, well-drained black beans, divided

Fine sea salt to taste

2 tbsp extra virgin olive oil

6 hamburger buns (sprouted wheat, gluten-free, vegan, or other preferred type), cut sides lightly toasted

Wholegrain mustard, for serving

Green or red leaf lettuce leaves, for serving

Sliced avocado, for serving

Method

  1. Cover a baking sheet or large platter with parchment or waxed paper. Set aside.
  2. In the bowl of a food processor, combine the flour, tomato, onion, garlic, oregano, coriander, cumin, cayenne, and half of the beans and pulse until coarsely chopped, scraping down the bowl as necessary. Transfer to a medium bowl and stir in the remaining beans and salt to taste. Divide the mixture equally into six balls, arranging them on the prepared baking sheet or platter.
  3. With dampened hands, flatten each ball into a patty about 4 inches in diameter and 1/2 inch thick.
  4. Heat 1 tablespoon of oil in each of two medium skillets over medium heat. Carefully add three patties to each skillet (it helps to use the parchment or waxed paper to flip a patty into your hand, one at a time, then carefully place it in the skillet). Cook until well browned, about 3 minutes per side.
  5. Serve the burgers with mustard, lettuce leaves, sliced onion, sliced tomato, and sliced avocado. Serve hot.

Recipe by Jared Koch with Jill Silverman Hough.

May 19, 2014

Pulled Pork Sliders

Who doesn’t love sliders? My Kitchen Rules 2011 winners Sammy and Bella share a recipe for juicy pulled pork sliders served with a tangy passionfruit relish.

Serves 4, makes 8

Ingredients
750 pork neck or shoulder (boneless, skinless)
4 passionfruit
Extra virgin olive oil, for frying
1 cup vegetable stock
1 tbsp tomato paste
2 tsp dried oregano

Passionfruit Relish
2 Tbsp extra virgin olive oil
2 eschallots
2 cloves garlic
1 long red chilli
Roots and stems from ¼ bunch coriander
¾ cup passionfruit pulp (9 or 10 passionfruits)
½ cup white wine vinegar
2/4 cup raw sugar

8 small dinner rolls (or 4 large burger buns)
Shredded red cabbage, to serve
Coriander leaves, to serve

Method
1. Cut the pork into 3cm thick steaks, across the grain. Remove pulp from 4 passionfruit and place in a bowl. Microwave for 1 minute, then pass through a sieve to extract the juice (discard the seeds). Marinate the pork in the passionfruit juice overnight.

2. Preheat oven to 160C. Heat a large heavy based oven proof saucepan to high with some olive oil. Remove pork from the marinade, then fry in batches until well caramelised on both sides. Set meat aside and deglaze the pan with vegetable stock and stir in tomato paste, oregano and any reserved passionfruit marinade. Return pork to the pot and cover with some baking paper (a cartouche). Cover with a tight fitting lid and bake in the oven for 4 or 5 hours, or until the meat is falling apart.

3. Once the pork has cooled slightly, it is ready to be pulled. You can do this by using 2 forks, but it’s quicker by hand. Put on a pair of dishwashing gloves to protect your hands from the heat, and gently use your fingers to shred the meat. Place back in the pot together with any cooking liquid, then place back on the stove and cook until the sauce has thickened (if needed). Season to taste.

4. In the meantime, make the relish. Finely chop the eschallots, garlic, chilli and coriander roots and stems. Place in a pot with olive oil and cook on low-medium until translucent and fragrant. Add passion fruit (seeds and pulp), sugar and vinegar and simmer for about 5 minutes, until the sauce thickens. Remove from heat and season to taste. Store in the fridge for up to 2 weeks.

5. To serve, toast the buns and place a generous amount of pulled pork inside. Top with shredded red cabbage and coriander leaves, then a dollop of relish. Serve immediately.

What’s your favourite burger recipe? Tell us in the comments!

July 12, 2013