Burger and Celeriac Fries

A burger to suit everyone’s taste

I don’t know about you, but I like to try and reign in my spending during the early months of the new year. Meals made primarily from mince are about as cost effective as you’re going to get, and who doesn’t love a good burger?

I buy my mince by the kilo from my awesome butcher, which means it’s heaps cheaper than the supermarket, and tastes amazing.

Here are three of my all time favourite recipes; I’m pretty confident there’s something here to please any crowd.

The quantities I’ve given will make two massive patties or four smaller ones, but you can double up to make more and freeze anything you don’t use for another time.

raw burgerMaking a burger could not be easier – all you need to do is combine the ingredients in a large bowl, mix well with your hands and shape into however many rounds as you need. Heat a teaspoonful of oil in a non-stick frying pan or griddle, and fry them according to your taste. I find three mins on either side usually suffices for smaller burgers and five mins on either side for big ones.

I hope you enjoy my simple accompaniments too. Shop bought chutneys and relishes are often loaded with unnecessary amounts of salt, sugar and preservatives which is why it’s great to make your own. Always use sterilised jars to store them, and keep them in the fridge.

Beef & Chorizo Burger

500g minced beef
2 inch piece of chorizo chopped into small chunks
Large clove of garlic – crushed
Tbsp tomato purée
Tsp anchovy paste or a very finely chopped anchovy

Serve with red onion chutney

Slice 500g red onions and cook with 120ml apple cider vinegar and 35g coconut sugar (depending on your taste). Stir well and turn the heat down low. Cook with the lid on for one hour, stirring occasionally to ensure that nothing sticks to the bottom of the pan. Transfer to a jar once the sauce has reduced down to the point of just being a glaze over the onions. Click here for the full recipe.

Fat burgerPork, Leek & Sage Burger

500g minced pork
Tbsp finely chopped fresh leek
Tbsp finely chopped fresh sage
Tsp anchovy paste or a very finely chopped anchovy

Serve with cauliflower & apple relish

Sauté half a very finely chopped leek in a tsp of oil until soft, then add 100ml of fresh apple juice, 300g of cooked cauliflower cut into small florets and a tbsp of finely chopped fresh sage. Simmer over a low heat for 15 mins, and transfer to a jar once cooked.

Herby Lamb Burger

500g minced lamb
Large clove of garlic – crushed
2 tbsp tomato purée
2 tbsp fresh rosemary leaf -finely chopped
2 tbsp fresh mint leaf – finely chopped
2 dried apricots – finely chopped

Serve with fresh mint sauce  

Put a large handful of fresh mint, 4 tbsp cold pressed oil, 2 tbsp apple cider vinegar and 2 tbsp honey into a food processor or blender. Whiz on high for 15 seconds until completely combined – you are looking for the consistency of pesto. Pour into a jar and cover with another tbsp of oil.