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Home Made Burgers


Here’s something I posted last year when we were in lockdown in Sydney…and here we are back in lockdown again!

But the weather is lovely with clear sunny days (well, mostly!) and spring is in the air. Which is the perfect reason to do some outdoor eating and home made burgers are the way to go.

Make the burger patties and then get creative with some fillings and garnishes – I’ve given some suggestions.

Eat, enjoy and beat the lockdown blues!

For the burger:

Ingredients

500g minced beef, preferably organic

1/2 medium onion, finely chopped

1 free-range egg

1 handful of fresh breadcrumbs

1/2 heaped teaspoon of Dijon mustard

Salt and freshly ground black pepper

4 slices of cheddar cheese

The other 1/2 onion, cut into rings

For the bits and pieces that go with the burgers:

4 soft bread rolls

Handful of baby gherkins

Cherry tomatoes

Sun dried tomatoes

Any green leaves you fancy – rocket is always good

Avocado slices

2 teaspoons American mustard

2 teaspoons tomato ketchup or 2 teaspoons tomato chutney

Method

Preheat the oven to 210 degrees C fan-forced.

Scrunch all the ingredients together. Use the breadcrumbs as required to bind the mixture. Divide into 4, then lightly mould and pack each burger together into burger shapes. Place the burgers on a baking tray along with the onion rings. Place in the oven and bake for 15 minutes. The burgers should still be pink in the middle – cook for a few minutes longer if you want them more well done.

Just before they are done, place a slice of cheese on top of each burger and place back in the oven for a minute to just melt the cheese.

To serve:

Cut rolls in half and place on a plate. Place a burger with its slice of melted cheese on top of half of a bread roll. Squeeze some mustard and tomato ketchup on top, or spoon some tomato chutney onto the bread roll before you add the burger. Now add any of the bits and pieces as you fancy, using my suggestions or making up your own. I definitely recommend scattering the charred onion rings on top of the burger, really tasty!

I did a couple of different combinations on different nights.

A really delicious and easy meal and equally as good as take away!

Ruby Sunrise Marmalade

My last two posts have incorporated marmalade because once I’ve made a batch I just have to use it in my cooking! My Marmalade Bread and Butter Pudding and Blueberry and Marmalade Tea Cakes are more delicious because of the addition of Ruby Sunrise Marmalade.

I’m a huge fan of marmalade, and I’m always willing to try different citrus fruits in search of something a little different. I have to admit though, that my traditional marmalade using seville oranges, is not as good as some of my other marmalades and jams. Seville orange marmalade is clearly a work in progress..

Ruby Sunrise Marmalade is so named because of its rich orange-red hue, a little like a beautiful Sydney sunrise. It’s surprisingly simple – just three different kinds of fruit – blood orange, ruby grapefruit and mandarin. I only make small quantities at a time, so this batch was made with one each of the blood orange and grapefruit and two mandarins.

Great with toast, or adds a touch of tangy citrus to desserts.

Ingredients

1 ruby grapefruit 

1 blood orange 

3 mandarins (thin skinned preferable)

Water to cover fruit

Sugar

Method

Cut the grapefruit in half. Using a vegetable peeler, remove as much of the peel as you can from the fruit minus the pith. Cut the thick pith from the grapefruit  halves and discard. Chop the flesh into segments.
For the blood orange and mandarins, chop the fruit  into segments, peel and pith included. Remove as many pips as you can.

Put all the fruit into a heavy bottomed saucepan.

Cover the fruit generously with water, making sure you have enough in the pan so that the fruit does not boil dry. Bring to the boil and simmer until the fruit is tender. This should take from between 30-45 minutes.

Measure the pulp and the remaining liquid. Return to the pan adding 1.5 cups of sugar for every 1 cup of pulp. Bring to the boil, making sure the sugar is dissolved. Cook until setting point is reached  – 20 to 30 minutes. I use the saucer test* to check for setting point. Leave for 10 minutes before stirring gently. Pour carefully into sterilised jars and leave to cool.

* Testing for setting point
Take the saucepan off the heat and allow the bubbles to subside. Take out a small saucer previously placed in the freezer, and spoon a little liquid onto the saucer, then return to the freezer for 1 minute. Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won’t run back straight away. If it’s not at setting point, return to the heat and boil again for  a few more minutes (maximum 5 minutes) before re-testing. Repeat until setting point is reached.

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