It’s National Burger Day 2013 so we thought we’d share two professional chef burger recipes – one for the veggies and one for meat eaters. Choose from Anjum Anand’s Mile-High Chickpea Burgers with Indian Purple Coleslaw or Sarah Mayor’s Venison Burgers with Apple Balsamic and Beetroot Relish…
Anjum Anand’s Mile-high Chickpea Burgers with Indian Purple Coleslaw recipe
‘These burgers are spicy and deeply satisfying,’ says Anjum. ‘Put aside any preconceptions of bland, mass-produced bean burgers, these are so much more. The coleslaw really adds vivacity with its texture, freshness and tanginess. The patties also work well made into kebabs and rolled into a wrap with the coleslaw, Tangy Herb Chutney and garlic yogurt.’
Makes 4 large burgers, or 6 medium burgers.
For the burgers
4 tbsp vegetable oil
1 1/2 tsp cumin seeds
1 small-ish onion, finely chopped
2 rounded tsp finely chopped root ginger
4 garlic cloves, peeled and finely chopped
2 tsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp garam masala
1 1/2 tsp dried pomegranate powder
(optional but really delicious)
1 1/2 tsp chilli powder
salt, to taste
2 x 400g cans chickpeas, drained and rinsed
2 slices wholemeal bread, crumbed
For the purple coleslaw
50g shredded red cabbage
20g finely sliced red onion
30g finely sliced carrots
large handful of chopped coriander leaves
80g mayonnaise (light is fine)
30g Greek yogurt
2 tsp lemon juice
freshly ground black pepper
4 large, or 6 small, burger buns (I like those with sesame
seeds on top)
a few crispy lettuce leaves
1 large vine tomato, sliced
1. For the burgers, heat 2 tbsp of the oil in a non-stick saucepan. Add the cumin seeds and cook for 10–20 seconds, or until they have darkened a little. Add the onion and cook until golden and the edges are beginning to brown. Add the ginger and garlic and cook gently for a minute or until the garlic no longer smells raw. Add the spices, salt and a splash of water and cook down until dry again.
2. Add the chickpeas and cook for three to four minutes, or until most of the moisture in the pan has dried off. Taste and adjust the seasoning. Pour just over three-quarters of the contents of the pan into a blender with the breadcrumbs, and blend until smooth. Lightly crush the remaining chickpeas in the saucepan, scrape the blended mixture back into the pan and mix well.
3. Mix together all the ingredients for the coleslaw and season to taste. When you are ready to eat, heat the remaining oil in a non-stick frying pan. Make four to six burgers out of the chickpea mixture, making sure the edges are smooth. Place in the pan and cook over a gentle flame for six to eight minutes, turning once, until both sides are lightly browned. Meanwhile, lightly toast your buns. Assemble the burgers as you prefer, with the coleslaw, lettuce and tomato. Balance the remaining bun half on it all and enjoy.
Recipe taken from Anjum's Indian Vegetarian Feast by Anjum Anand, (Quadrille). Photos by Emma Lee.
Sarah Mayor’s Venison Burgers with Apple Balsamic and Beetroot Relish recipe
‘The recipe for the beetroot relish makes a tad more than you need for six burgers, but it’ll keep in the fridge for two to three months and goes fabulously with all manner of cheeses and cold meats,’ says Sarah Major.
Makes 6 burgers
750g minced venison shoulder
250g minced belly pork
100g finely chopped shallots
the leaves from 3 thyme sprigs, roughly chopped
salt and coarsely ground black pepper
For the Apple and Balsamic and Beetroot Relish:
150ml cider vinegar
200ml apple balsamic vinegar
100g caster sugar
1 large red onion, chopped
500g peeled raw beetroot, cut into fine matchsticks
1 large Bramley apple
1 tsp lemon juice
100g good mayonnaise
1 tbsp grated horseradish, fresh or from a jar
6 floury baps or bread rolls
lettuce leaves (red-tinged ones, such as ruby cos or oak leaf, look good)
1/2 cucumber, sliced
1. For the relish, bring the cider vinegar, apple balsamic and sugar to the boil, add the onion and simmer for 5-10 minutes until just tender. Add the beetroot and simmer for 15 minutes more until tender.
2. Meanwhile, peel and coarsely grate the apple. Stir in the apple, lemon juice and 1/2 teaspoon salt, bring to the boil and simmer, stirring frequently, for about 10 minutes until the mixture has thickened and most of the excess liquid has evaporated. Leave to cool, then spoon into warm sterilised jars with vinegar-proof lids for keeping.
3. For the burgers, put the minced venison and pork, shallots, thyme leaves, 3/4 teaspoon salt and plenty of black pepper into a bowl and mix together well. Divide into 6 and shape into 2cm thick burgers.
4. Barbecue or griddle the burgers over a medium heat for 4-5 minutes on each side until nicely browned and cooked-through. Meanwhile, mix the mayo with the horseradish and a little seasoning. Split the rolls in half and spread the bottoms with mayo, then top with some lettuce leaves and cucumber. Pop the burgers on top of the lettuce, spoon over some beetroot relish and sandwich with the roll tops. Eat straight away.
Or you could try...
Pheasant, juniper and celery burgers. Replace the minced venison with minced pheasant meat, and use 75g minced streaky bacon and only 175g minced belly pork. Add 40g finely chopped central celery stalks to the mix and flavour with 1/2 tsp finely chopped juniper berries.
Recipe taken from Yeo Valley: The Great British Farmhouse Cookbook by Sarah Mayor (Quadrille). Photos by Andrew Montgomery
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Emily Peck, Editor
View all posts by Emily Peck, Editor