Recipe Corner - Cracking Burger

A CRACKING BURGER

6 S E V R E S

Everyone loves quick and easy ways to prepare tasty dishes, so your western nurse is introducing a brand new recipe section – courtesy of working families’ favourite celebrity chef, Jamie Oliver!

JAMIE SAYS: “There’s serves 6 nothing better than a homemade burger. Everyone loves them, they’re

Each edition we’ll provide great new ways to put some zing into family meals – Jamie-style – with an emphasis on fast and easy recipes. That way, our busy members can enjoy the food without spending hours in the kitchen.

easy to make and, if made with quality, fresh ingredients (and not overladen with greasy stuff), they certainly don’t have to be unhealthy, EQUIPMENT LIST especially if served with a salad. Once you’ve mastered this tasty basic recipe, you can make ❏ Tea towel ❏ Plates it your own with different herbs, spices and toppings.

The sky’s ❏ Rolling pin the limit!” ❏ Cling film

❏ Bowl ❏ Sharp knife ❏ Chopping board ❏ Teaspoon

This time round, we bring you Jamie’s spin on a sandwich that’s been reinvented so much in recent years that it now has gourmet status – the no-longerhumble hamburger!

❏ Grill pan or frying pan ❏ Spatula ❏ Kitchen paper

INGREDIENTS 12 Sao crackers 8 sprigs of fresh flat-leaf

JAMIE’S TOP TIPS

Come and learnparsley Jamie Oliver’s hints, tips and shortcuts to cooking delicious 2 heaped teaspoons and affordableDijon meals from scratch! mustard

★ I’d still make this quantity even if it was just for 4 people – wrap the extra 2 burgers in cling film andEdith put them into the freezer for another day.

500g good-quality lean Cowan University – minced beef Joondalup Campus

1 large egg, preferably freerangefrom or organic ★ If you prefer to know exactly what sort of meat CarisPark 14 (Access Deakin Road going into your mince, choose a piece of meat and via Lakeside Drive) sea salt and freshly ground black pepper ask your butcher to make you a fresh batch right Courses run at Joondalup from then and there. When you’re shopping for mince, olive oil March 2, 2018 – June 13, 2018 it’s worth remembering you get what you pay for.

1 cos or round lettuce

For more information and to book: 3 tomatoes jamiesministryoffood.com.au 1 red onion

3 or 4 gherkins 6 wholemeal burger buns optional: 6 slices of Cheddar cheese

EQUIPMENT LIST Tea towel  Rolling pin 

Plates  Cling film 

Bowl  Sharp knife 

Grill pan or frying pan  Spatula 

Chopping board  Kitchen paper  Teaspoon 

INGREDIENTS 12 Sao crackers 8 sprigs of fresh flat-leaf parsley 2 heaped teaspoons Dijon mustard 500g good-quality lean minced beef 1 large egg, preferably free-range or organic sea salt and freshly ground black pepper olive oil 1 cos or round lettuce 3 tomatoes 1 red onion 3 or 4 gherkins 6 wholemeal burger buns optional: 6 slices of Cheddar cheese

To make your burger: 1 Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, and put them into a large bowl.

2 Finely chop the parsley, including the stalks. Add the parsley, mustard and beef to the bowl.

Crack in the egg and add a small pinch of salt and pepper.

3 With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape about 2cm thick. Drizzle the burgers with oil, put on a plate, cover and place in the fridge until needed (this helps them to firm up).

To cook your burger: 4 Preheat a large grill pan or frying pan for about 4 minutes on a high heat. Turn the heat down to medium.

5 Place the burgers in the pan and use a spatula to lightly press down on them, making sure the burger is in full contact. Cook them to

your liking for 3 or 4 minutes on each side – you may need to cook them in two batches.

To serve your burger: 6 Wash and dry a few small lettuce leaves, tearing up the larger ones.

Slice the tomatoes. Peel and finely slice the red onion. Slice the gherkins lengthways as finely as you can. Place all this on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks.

7 Remove your burgers to another plate and carefully wipe your pan clean with kitchen paper.

8 Halve your burger buns and lightly toast them in the pan.

Also great with a chopped salad.

ALLERGY INFO wheat, gluten, dairy, eggs, mustard High in fat, sat fat, salt

Per 245g serving energy

fat

saturates

sugars

sodium

1971Kj 471kcal

22g

7.8g

5.1g

787mg

21%

31%

39%

6%

33%

% of an adult’s reference intake.

Typical values per 100g: Energy 805Kj/192kca