Mini beef burger with chile jam This mini and marinated beet pizzettes classic is a favorite when made with this zingy and colorful combination of chile jam and fresh beets.
Ingredients 1 lb. ground beef ¾ cup fresh bread crumbs 2 garlic cloves, crushed 2 Tbs. finely chopped onion 1 tsp. Worcestershire sauce 1 tsp. Dijon mustard 1 large egg Salt and freshly ground
1 beet, peeled and finely grated 1 tsp. red wine vinegar
1 To make pizzette bases, place flour and salt in a large bowl and make a well in the center of the flour. Pour water and oil into the well. Sprinkle yeast over the liquid and leave for 5 minutes. Use a wooden spoon to draw the flour into the middle and mix to form a sticky dough. Knead the dough on a floured surface for 10 minutes until a smooth, shiny and elastic dough is formed. Place dough in a lightly oiled bowl, cover and leave to rise for 1½ hours. Deflate the dough by pressing down with your hand. Preheat oven to 350˚F. Roll the dough on a lightly floured surface to about ½-inch thick. Using a 2-inch round cookie cutter, cut out rounds and place onto a baking sheet lined with wax paper. Bake 10–15 minutes until lightly browned.
1 Tb. olive or sunflower oil
2 Mix the ground beef, bread crumbs, garlic, onion, Worcestershire
Thyme leaves to garnish
sauce, mustard, egg, and salt and pepper together well.
For pizzette bases:
3 Divide into 25 balls and, using damp hands, shape into
2 cups bread flour
mini burgers. Chill until ready to cook.
1 tsp. salt / cup warm water
1 tsp. olive oil
4 Mix the grated beet with vinegar, and season with salt.
1 tsp. quick-rising dried yeast
5 Preheat a frying pan with the oil. Sear the mini burgers,
For chile jam:
uncrowded, in a pan for 1½ minutes on each side, slightly flattening with a spatula as you turn them.
14 oz. tomatoes 2 red chiles or jalapeño chiles
6 To make the jam, pulse all ingredients in a food processor
2 thumbs fresh ginger, peeled
2 Tbs. fish sauce 3 garlic cloves, peeled
7 To serve, place ½ tsp. chile jam on each pizzette base, add a mini burger and top with a small mound of the marinated beet. Garnish with thyme to serve. Makes 25.
december 2013/January 2014
12/13/13 9:01 AM
Westchester Health & Life: Dec 13/Jan 14