It’s time for The Bearded Barbecuer’s first ever guest post (hopefully not the last), from my good chum Jez who runs a blog over at eRambler.co.uk. Go read! After reading this recipe, of course. Over to Jez!
Inspired by Matt’s MattBurgers™ of a few days ago, I had a bash at creating my own version, with some tomato puree and celery leaves, and a pinch of cayenne to liven it up.
By the way, Matt asked me to provide a photo for this post but, erm, we ate the burgers too quickly. But I have got a photo of the empty plate for you. Was it a good recipe? Draw your own conclusions… Note from Matt: fail! Imagine for yourselves!
- 450g beef mince (yes, I mean 1lb)
- 1 shallot, finely chopped
- 1 tbsp celery leaves, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp tomato puree
- Plenty of freshly ground black pepper
- Generous shake of cayenne pepper (or more or less, if you like)
- Generous splash of Henderson’s Relish (or Worcester Sauce if you’re a namby-pamby southerner) (Note from Matt: He says this, but he lives near to Bath)
Mix everything except the mince to a rough paste on a chopping board or in a bowl. Mix it all into the mince. Make into 4 generous burgers or 6-8 stingy burgers, and cook until done (hmm, I didn’t time them, but I grilled them on high until nicely browned on each side, turning once).
I preferred mine with some nice mature cheddar melted on top. You might say that the saltiness of the cheese worked well with the sweetness of the tomato puree. Or maybe I just like cheese.
So there you have it: JezBurgers. Try creating your own and naming them after yourself: eponymous food is fun!
So there you go! First guest post done. Like the burgers? Let us know in the comments. Got your own recipe you’d like to contribute? Let me know and I’ll put it up!