Bunless Beef Burgers | Madeleine Shaw | Wild Dish
Wild Dish Yoga
2016-10-13
Views 38
Madeleine shares with us her homemade beef burger recipe with a fresh tomato relish and kale salad.
Madeleine's Fro-Yo http://bit.ly/1sZ88E9
SUBSCRIBE to Wild Dish http://bit.ly/SubWildDish
INGREDIENTS MAKES 4 BURGERS FOR 2:
1 TBSP SESAME SEEDS
500G BEEF MINCE
2 TBSP TOMATO PUREE
2 TSP SMOKED PAPRIKA
1 TSP GROUND CUMIN
1 TBSP RUNNY HONEY
2 TBSP OLIVE OIL
1 TSP CIDER VINEGAR
1 GARLIC CLOVE CRUSHED
50G KALE, STEMS REMOVED, LEAVES THINLY SLICED
4 TBSP SAUERKRAUT
SALT, TO TASTE
TOMATO RELISH:
200G BEEF TOMAOTES
ROUGHLY CHOPPED
1 SHALLOT
4 TBSP CHOPPED FRESH CORIANDER
½ TSP CAYENNE PEPPER
½ TSP CUMIN SEEDS
½ TSP SALT
2 TBSP BALSAMIC VINEGAR
METHOD
HEAT A SMALL FRYING PAN TO A MEDIUM-HIGH HEAT AND TOAST THE SESAME SEEDS FOR A FEW MINUTES SHAKING THE PAN TO PREVENT THEM BURNING. TIP ONTO A PLATE TO COOL.
COMBINE THE BEEF MINCE WITH THE TOMATE PUREE, SMOKED PAPRIKA, CUMIN AND A BIG PINCH OF SALT. ROLL THE MIXTURE INTO 4 PATTIES, TRANSFER TO A PLATE, COVER AND PLACE IN THE FRIDGE.
MIX THE HONEY, OLIVE OIL, VINEGAR, GARLIC AND A PINCH OF SALT TOGETHER AND MASSAGE INTO THE KALE FOR A FEW MINUTES UNTIL IT WILTS. THROW OVER THE TOASTED SESAME SEEDS.
HEAT A GRIDDLE PAN AND COOK THE BURGERS FOR 3-4 MINUTES ON EACH SIDE UNTIL BROWNED BUT RARE IN THE MIDDLE. SERVE THE BURGERS WITH A DOLLOP OF RELISH AND SAUERKRAUT. MIX THE REST OF THE RELISH WITH THE KALE AND SERVE ON THE SIDE.
Thanks to Cornishware, Sophie Conran for Portmeirion (https://www.sophieconran.com), Typhoon, Lakeland.co.uk and Maxwell & Williams for providing us with kitchenware.
Wild Dish is a food and lifestyle destination that delivers non-stop inspiration to help you live a more positive life. We’re bringing you the best of all that is trending in the world of healthy food, fitness and travel.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Madeleine Shaw:
http://youtube.com/msha2350
http://twitter.com/madeleine_shaw_
http://instagram.com/madeleine_shaw_
http://madeleineshaw.com
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
Madeleine's Fro-Yo http://bit.ly/1sZ88E9
SUBSCRIBE to Wild Dish http://bit.ly/SubWildDish
INGREDIENTS MAKES 4 BURGERS FOR 2:
1 TBSP SESAME SEEDS
500G BEEF MINCE
2 TBSP TOMATO PUREE
2 TSP SMOKED PAPRIKA
1 TSP GROUND CUMIN
1 TBSP RUNNY HONEY
2 TBSP OLIVE OIL
1 TSP CIDER VINEGAR
1 GARLIC CLOVE CRUSHED
50G KALE, STEMS REMOVED, LEAVES THINLY SLICED
4 TBSP SAUERKRAUT
SALT, TO TASTE
TOMATO RELISH:
200G BEEF TOMAOTES
ROUGHLY CHOPPED
1 SHALLOT
4 TBSP CHOPPED FRESH CORIANDER
½ TSP CAYENNE PEPPER
½ TSP CUMIN SEEDS
½ TSP SALT
2 TBSP BALSAMIC VINEGAR
METHOD
HEAT A SMALL FRYING PAN TO A MEDIUM-HIGH HEAT AND TOAST THE SESAME SEEDS FOR A FEW MINUTES SHAKING THE PAN TO PREVENT THEM BURNING. TIP ONTO A PLATE TO COOL.
COMBINE THE BEEF MINCE WITH THE TOMATE PUREE, SMOKED PAPRIKA, CUMIN AND A BIG PINCH OF SALT. ROLL THE MIXTURE INTO 4 PATTIES, TRANSFER TO A PLATE, COVER AND PLACE IN THE FRIDGE.
MIX THE HONEY, OLIVE OIL, VINEGAR, GARLIC AND A PINCH OF SALT TOGETHER AND MASSAGE INTO THE KALE FOR A FEW MINUTES UNTIL IT WILTS. THROW OVER THE TOASTED SESAME SEEDS.
HEAT A GRIDDLE PAN AND COOK THE BURGERS FOR 3-4 MINUTES ON EACH SIDE UNTIL BROWNED BUT RARE IN THE MIDDLE. SERVE THE BURGERS WITH A DOLLOP OF RELISH AND SAUERKRAUT. MIX THE REST OF THE RELISH WITH THE KALE AND SERVE ON THE SIDE.
Thanks to Cornishware, Sophie Conran for Portmeirion (https://www.sophieconran.com), Typhoon, Lakeland.co.uk and Maxwell & Williams for providing us with kitchenware.
Wild Dish is a food and lifestyle destination that delivers non-stop inspiration to help you live a more positive life. We’re bringing you the best of all that is trending in the world of healthy food, fitness and travel.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Madeleine Shaw:
http://youtube.com/msha2350
http://twitter.com/madeleine_shaw_
http://instagram.com/madeleine_shaw_
http://madeleineshaw.com
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
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