Hello Summer! BBQ Burger Recipe

Yay! The weather is amazing! Don’t think it’s set to last (it is Scotland, after all) but for three days we’ve had amazing hot weather. Sat inside with my window wide open trying to get a tan while typing this…and there’s always so much amazing food in summer…fresh fruit, salads, cocktails, BBQ’s…

So here’s a recipe for a really healthy burger that you can eat on it’s own or in a bun with salad…grill, BBQ or put it in the oven, It’ll taste great regardless!

serves: 4-6 

Costs: Fairly cheap, but as the ingredients are mainly bottles of stuff, you’d need to spend a bit to buy them all in – but then they won’t go off and you can use them for other recipes too! things like soy sauce can be bought cheaper at certain places – for example, my student halls are right next door to an authentic chinese market – everything is dirt cheap in there compared to tesco or asda.

Suitable for freezing?: Absolutely, I usually make two batches and freeze them all, then you can just defrost them as you need them!

Perfect for: Parties, BBQ’s, quick lunches/dinners

You will need:

  • 500g mince
  • 2 tablespoons of caremalised onion chutney (a little hard to find – asda is the best place and i only really like their ‘extra special’ range, but whatever is good – makes the burgers taste amazingly sweet but in a nice way…not a weird way
  • 3 teaspoons of natural yoghurt (to bind it, you won’t taste it)
  • 3 teaspoons of soy sauce
  • 3 teaspoons of worcestershire sauce

Mix everything together (make sure you remove the thin paper underneath the mince first – I once forgot and mixed it all in…didn’t tell my friends who were eating them though!)

When my mum makes them she has a small burger press with wax rings – you make a ball of the mixture and squish it down into a perfect burger (and perfect thickness) between the wax circles…I don’t have one so I just roll the mixture into equal sized balls on a greaseproof paper covered baking tray and squish them down into roughly equal thicknesses…then I freeze them like that (on the tray). Once they’re frozen I put each one in an individual sandwich bag (just to save them freezing together) and keep them until I need to use them…

Obviously depending on thickness they’ll need more or less time, but just cook them until they aren’t pink on the inside…

Serve on it’s own with chips or potatos or in a bun with salad leaves and tomatos…perfect for a warm summers evening!

Ate this for dinner last night – meant to take a photo but forgot…boo 😦 next time!

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