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Archive for the ‘Patties/Burgers’ Category

This is a great way to turn ordinary ground beef into a gourmet meal, the sauce is delicious and would also go really well with a steak, but if your on a budget and watching the pennies you can’t beat this one. This was the second recipe I made for Sharon123 who is is my group for the recipe swap this month and I am so glad I chose this one. I did a mix of beef broth and brandy in the sauce and I also doubled it, I also had some mushrooms to use up so I added them as well. If you would like to read more reviews on this and view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Meat Mixture

1 1/4 lbs Ground beef round
1/2 Teaspoon salt
3 Garlic cloves, crushed
3/4 Cup finely chopped parsley
2 Teaspoons very coarsely cracked black peppercorns
1/4 Teaspoon salt, preferably coarse

Cream Sauce

I doubled the sauce
1/3 Cup beef broth or brandy (I did a mix of both)
1/4 Cup heavy cream
1/2 Tablespoon butter
1 1/2 Tablespoons chopped parsley

Method

1. Mix meat mixture ingredients until well blended.

2. Shape into four 1 1/4-inch thick patties, press pepper into flat sides and let stand 15 minutes.

3. Lightly sprinkle salt over bottom of a large nonstick skillet, place over medium high heat until hot.

4. Add patties and cook until well browned on both sides and no longer pink in centers, about 15 minutes.

If not making the sauce, sprinkle with the parsley and serve.

1. If serving with sauce, remove patties to warm plates.

2. Remove any excess fat in skillet, leaving brown (not burned;) bits.

3. Add brandy or broth and cook and stir until reduced to about 2 Tbls.

4. Add cream and butter, stir over high heat until reduced to 3 Tbls.

To Serve: Spoon sauce over meat and sprinkle with remaining parsley.

All photos taken by me unless otherwise stated.

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I made these the other night as I had some salmon to use up and served them over salad it made for a delicious meal. I also made a sour cream herb sauce to accompany them using up some fresh herbs on my fridge. I cooked these on the stove top in a pan but they would also work on the BBQ just as well. You could also serve them in burger buns with some lettuce tomato and avocado.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here

Ingredients

800g Fresh salmon
1/2 Cup celery, chopped finely
2 Tablespoons fresh parsley, chopped finely
1 Tablespoon fresh dill, chopped finely
1 Teaspoon paprika
1 Teaspoon garlic powder
1 Tablespoon liquid garlic seasoning
Good pinch cayenne pepper
3 Green onions, chopped finely
3 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon rice vinegar
1/2 Cup corn kernels
1 Large egg
1/2-3/4 Cup breadcrumbs

Herb Sauce

100ml Sour Cream
1 Tablespoon lemon juice
1 Tablespoon fresh dill, finely chopped
1 Tablespoon fresh parsley, finely chopped
1 Teaspoon dried tarragon
1/2 Teaspoon garlic powder
1 Teaspoon mint sauce
Pepper to taste

Method

1. Boil some salted water in a large pan, add salmon add cook until salmon flakes easily, drain water.

2. Remove skin from salmon and break up into chunks into a large mixing bowl.

3. Add all other ingredients except sauce ingredients, mix well shape into patties, 8 large and about 15-20 if you want to serve these as finger foods, refrigerate until needed.

4. Mix all sauce ingredients and again place in the fridge until ready to use.

5. Heat some oil in a large fry pan, cook patties either side until nicely browned.

To Serve: Either serve over salad as I did or serve in burger buns.

All photos taken by me unless otherwise stated.

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This is a super simple chicken pattie/burger recipe, it can be made as large burgers for a main meal as listed, but it would also make great mini patties as a picky food for a party. The spice in the burgers is really nice and the flavour along with the moistness of the burgers is delicious in itself, but the creamy chutney just finishes them off nicely. I was unsure how the chutney with the yogurt would taste but it turned out really good. I used a mix of sweet mango along with a spicy hot mango chutney and we really enjoyed it. If you would like to read more reviews or see more photos of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here

Ingredients

800g Ground chicken
1 Cup fresh white breadcrumbs (I did not use any I did make mine with blendd whole breast so they held their shape well and would have been to dry with added breadcrumbs.)
2 Teaspoons ground cumin
2 Teaspoons ground coriander
1 Teaspoon ground ginger
1/2 Teaspoon garam masala (I used about 11/2 TSPS)
2 Tablespoons yoghurt
1 Tablespoon lemon juice
1 Clove garlic
1 Tablespoon parsley, finely chopped

Creamy Chutney

1/3 Cup mango chutney (I used a mix of sweet and spicy hot.)
2 Tablespoons yoghurt

Method

1. Place all burger ingredients in a large bowl and combine thoroughly.

2. Divide and shape into 6 patties.

3 .Refrigerate while you make creamy chutney.

4. Combine 1/3 cup mango chutney and 2 T yoghurt together, refrigerate until required.

5. Heat frypan or grill and brush lightly with oil.

6. Cook patties over medium-high heat for 6-7 minutes each side or until cooked through, turning only once.

Serve with Creamy Chutney either alone or with your favourite burger bun. We served ours over sweet potato chips coated in olive oil and cumin seeds and snow peas.

All photos taken by me unless otherwise stated.

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These are the best burgers I have ever made I love the cheesy filling in the middle it really is delicious. My hubby and son could not stop raving about these and I am so glad I found this recipe and tried it as it is a real winner. I served ours with french fries but you can pair it with whatever you like. If you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2lbs Lean ground beef
6 Ounces cream cheese, softened
2 Tablespoons blue cheese, crumbled
2 Tablespoons onions, minced
2 Teaspoons horseradish
2 Teaspoons mustard, prepared
12 Slices bacon, thinly sliced
Salt, to taste
Pepper, to taste
6 Large mushrooms, scored and stemed
2 Tablespoons butter
6 Buns, toasted

Method

1. Divide beef into 12 patties;flatten to 1/2 inch thick.

2. Cream cheeses together.

3 .Stir in onion,horseradish and mustard.

4. Top 6 of the patties with cheese mixture leaving 1/2 inch margin for sealing.

5. Cover with remaining patties sealing edges well.

6. Wrap edges with bacon using 2 pieces per patty and secure with toothpicks.

7. Place patties on a preheated gas grill with flame set on medium-low.

8. Broil,turning once until desired doneness (about 10-15 minutes for well done.).

9. Season to taste.

10. While burgers are cooking,lightly brown mushrooms in butter.

To Serve: Place each burger on a bun and top with a mushroom — enjoy!

All photos taken by me unless otherwise stated.

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These patties are so quick and easy to make, with a great end result. I served ours as a main over Bok Choy but these would make great finger food for a party. I bought a store bought satay sauce to go with ours but I much prefer homemade, I bought store bought for ease of time, but if you have a favourite brand then serve with that or make your own. If you would like to view the original recipe click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g Ground beef
1 Onion, chopped
1 Teaspoon sambal oelek
1/2 Cup dry breadcrumbs
1 Egg yolk (I used 2)
1/4 Cup crunchy peanut butter
Oil (for frying) (I used peanut oil)

Method

1. Combine all ingredients except oil, in a bowl, mix well.

2. Divide mixture into 8 portions, shape each portion into a patty.

3. Shallow-fry the patties inhot oil until well browned all over and cooked through, drain on paper towels.

Serve hot patties with satay sauce.

All photos taken by me unless otherwise stated.

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These are one of the best recipes I have tried for lamb patties/burgers, the flavour is wonderful and they come out so deliciously moist and tender. I served mine over a salad but you could also serve these in a bun. They would also make great finger food at parties, if you made them as mini patties. If you would like to read more reviews or view more photos of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g Ground lamb
1 (200g) Box frozen chopped spinach, thawed and drained
1 Small onion, finely chopped
2 Cloves garlic, crushed
1/2 Cup breadcrumbs
1 Egg
100g Feta cheese, crumbled
3 Tablespoons grated parmesan cheese
1 Tablespoon lemon juice
1 Tablespoon chopped fresh mint
3 Tablespoons chopped fresh parsley
Salt & freshly ground black pepper

Method

1. Mix the ingredients together in a large bowl.

2. Form into 8 patties about 8cm (3inches) in diameter.

3. Pan fry, grill or broil about 8 minutes each side, or until cooked through and done to your liking.

All photos taken by me unless otherwise stated.

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This is a rather unusual recipe as when I think of a rissole/pattie/burger you think about a bun of some sort. These are served as is and topped with a sauce as you would a chicken breast. We loved these and thought the flavour was so good. They are very easy to make, taste great and are budget friendly. I made a couple of changes to the original recipe which I have listed below. If you want to read other reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1kg Ground chicken
1 Cup fresh breadcrumb
1 Tablespoon dried tarragon
1 Small onion, chopped
1/4 Cup mayonnaise

Mushroom Sauce

40g Butter
3 Spring onions, finely chopped
2 Cloves garlic, crushed
300g Button mushrooms, sliced
1 Teaspoon chicken stock granules
1/2 Cup white wine
1 Cup cream

Method

1. Combine chicken, breadcrumbs, tarragon, onion & mayonnaise in a large bowl.

2. Divide mixture into 6 equal portions & shape into 1 1/2cm thick patties.

3. Heat a large fry pan & brush lightly with oil. Cook rissoles over medium heat for 8 Min”s each side, turning once only.

4. Remove from pan & keep warm while preparing sauce.

Sauce

1. Melt butter in a fry pan, add mushrooms and garlic, stir-fry over medium heat for 5 Min’s or until soft and slightly browned.

2. Add spring onions and cook a couple of Min’s more, add wine, stock granules and cream, reduce heat, cook until stock has dissolved and sauce has thickened slightly.

I served mine over parsnip mash topped with spinach and caramelized onion.

All photos taken by me unless otherwise stated.

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