This post marks the beginning of a series of 3 recipes in celebration of the Burger, be it lamb, beef, pork or chicken as long as it is tucked up nicely in a bun of your choosing with a few tasty accompaniments it can really make your day tucking into a wholesome, home made burger.
The reason for this trio of meaty creations is my truly amazing experience in September competing in the grand final of the battle of the burgers competition… What more would somebody need to inspire them to carry on making something than to do what you love with some really great people. The smells, the taste and the textures always get me exited when it comes to any food but nothing brings out my inner child like a big, juicy burger.
My experience in London was bordering on life changing, I met some fantastic people and felt like I came away a better cook. I took my A game and I came away proud of how well I had done, now having cooked for JB Gill from the boy band JLS, also wasn’t too shabby to put on my culinary CV. I made two appearances on local radio, one of which was back to back with an interview with JB, so that was interesting to listen to! My 15 minutes of fame did not go to my head though I promise.
So really quickly here is a picture of the final Bengal Burger, I was incredibly proud of it and will be back next year for sure to try and take the top prize.
That brings us to the new recipe I have written for the first recipe of the burgathon. I call it the Mardi Gras burger and it is a tip of the hat to the bustling streets of New Orleans and the zingy kick of the Cajun and Creole styles of cooking that give southern America its soul and heart. I have combined the warmth of Louisiana style liquor with the zap of tangy tomatoes to create a sauce that is the perfect blanket for the spiced up beef burger. I hope every bite takes you straight into bourbon street, the trombones and whistles ringing in the background of your mind while the Cayenne crackles away, warming your inner Cajun!
The Mardi Gras burger
The Mardi Gras burger sauce
- 1 White onion, Diced.
- 2 Tbspn Olive oil.
- 2 garlic cloves, minced.
- 125ml Southern comfort/ Spirit of Louisiana liquor.
- 1 tin of chopped tomatoes.
- 2 tbspn brown sugar.
- 3 Tbspn Worcester sauce.
- 1 heaped tbspn good tomato ketchup.
- Large pinch of sea salt.
- 1 Tspn white pepper.
- 600g lean steak mince.
- 1 1/2 tbspn Cayenne pepper.
- 1 tbspn Smoked paprika.
- Large pinch sea salt.
- Large pinch black pepper.
- 2 Tbspn olive oil.
- 4 slices of smoked cheddar.
- 4 Good quality seeded buns.
- Handful of mixed salad leaves.
Firstly you will want to get cracking with the sauce.
- Put the oil into a large frying pan and bring to a medium heat and spread the oil out evenly.
- Add the onions and garlic and cook until the garlic starts to soften and becomes fragrant.
- Add the Southern comfort and simmer for 5 minutes until it reduces to half its volume, cooking out the majority of the alcohol.
- Add the tomatoes, sugar, Worcester sauce, ketchup, salt and pepper. Cook on the medium heat for an additional 10 minutes, stirring regularly until the sauce thickens and the tomato juices reduce and begin to emulsify.
- Take off the heat and leave to cool, then drop the contents of the pan into a food processor and pulse a few times. This will give it a thicker consistency and thicken it up a little.
- Empty into a small container and put to one side to await its meaty vehicle.
For the burger…
- Combine the meat, cayenne, paprika, salt and pepper in a large bowl and mix well with clean hands.
- Split and roll into 4 evenly sized balls.
- Pat the balls down into approximately 2 cm thickness and lay on a plate, cover the plate with cling film.
- Refrigerate patties for 20 minutes.
- Preheat a griddle pan on a medium heat. Pre-heat your grill too.
- add a dash of oil to both sides of each burger and gently rub it in.
- Place 2 patties at a time on the griddle and cook for around 6-7 minutes on each side.
- At the end of the second sides cooking period, add the cheese to the top of the burger and leave to melt for a further 2 minutes.
- Take the Burgers off the heat and leave to rest in a warm place for 3 minutes.
- Cut the buns in half and grill each side until slightly browned.
- Add the mixed leaves to the bottom part of the bun, followed by the burger, top it with the sauce and cap it off with the top half of the bun.
Now tuck into the zingy little beast and enjoy with your friends and family. This baby has real soul!!… Can anybody hear a brass band!? I look forward to next week as number #2 is certainly a porky little number!