Sorry for the lack of posts lately, my weekends have been getting more and more hectic. I feel like the weeks have been flying past lately, not sure if that’s because weekends are busier and we’re out and about much more than we typically are during the winter months… But I mean, August already?! A year since my first ever blog post?! Craaaaazy.
This weekend is no different. I still have a to do list that’s longer than my arm! And all I wanna do is pop some corn and watch a film…
Anyway, I digress. Back to food. If you ask Mr Man what his favourite food is, he will immediately declare his love of burgers, and how well a slab of meat, housed within a couple of slices of bread is pretty much the most amazing culinary invention, ever. I feel like burgers are going through something of a transformation in London with ‘gourmet’ burgers available in more and more restaurants. In fact, hardly a week goes by where we don’t head out to satisfy his insatiable cravings.
This week, I decided to make some at home instead.
Juicy Turkish seasoned lamb patties, gooey mature cheddar cheese, cool minty tzatziki, mildly spicy chilli, tangy pickled onions, sweet tomatoes all on a bed of fresh spinach and finally, a couple of gherkins to bring it all together, all nestled in a buttery toasted brioche roll.
Basically sat here drooling.
- 4 brioche rolls, Tesco have fiiiiinally started selling these which makes my life so much easier!
- Cheese slices, I used cheddar
- 450g lamb mince
- 25g bulgur wheat
- 1 stock cube, I used vegetable
- 1 teaspoon tomato puree
- Dried oregano
- Dried parsley
- Garlic powder
- Salt and pepper
- Baby spinach
- Red onions
- Tzatziki / Cacik – I had some in the fridge which I bought pre-prepared, but if you fancy making it, you want to combine stained / greek yoghurt (or sezme) with some cucumber chunks, add chopped fresh mint and some minced garlic to taste.
- Tomato based chilli sauce – Again, I used what I had in the fridge because Sunday evenings are all about shortcuts, but you can make your own if you fancy – blitz some tomatoes, fresh chilli, parsley and garlic in a processor with either vinegar or some lemon juice.
- Add the bulgur and 100ml of water to a small saucepan and heat on medium heat until the water reaches a boil. Add half a crushed stock cube and one teaspoon of tomato puree, stir to combine and cook down until the water evaporates. At this point, take of the heat, cover with a lid and leave to steam for around 15mins to finish cooking.
- Meanwhile, top and tail your onion and peel before slicing into rings. Place in a small shallow plate and sprinkle over a teaspoon of salt, and add the juice of a lemon. Set aside and leave to pickle.
- Add the lamb mince, bulgur wheat (cooled), 1/2 teaspoon oregano, 1/2 teaspoon parsley, 1 teaspoon garlic powder and salt and pepper to taste to a large bowl. Use your hands to combine (don’t over work the mix as it’ll make the meat tough). Split the mince mix into four and shape into patties. Set aside.
- Slice the burger rolls in half with a bread knife. Heat a frying pan on medium heat. Add a generous knob of butter and swirl to coat. Place the halved burger rolls in the butter and toast the centres until golden brown.
- Spread the chilli sauce on the bottom half of the rolls, top with baby spinach, sliced tomatoes and pickled onions. Generously add tzatziki to the top half of the roll with a couple of slices of gherkins.
- Heat the frying pan on medium heat once more, add a tablespoon of olive oil, swirl around, and add your four patties. Cook for around 4 mins on each side, which should mean they develop a charred crust yet are still slightly pink in the middle. Feel free to adjust timings depending on how you like your meat cooked.
- In the final minute of cooking, top your patty with a slice of cheddar cheese.
- Pop the patty within your prepped roll halves and tuck in!