Recipe: Coriander Burgers with Caramelised Red Onion Chutney

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(Serves 4)

(Makes 8 Burgers)

         

Here is another great recipe straight from the kitchen with head chef Brian Arnold. After minced beef has been cooked it can last in the fridge for about 3-4 days safely, it also freezes well so why not save a few for future meals. The caramelised red onion chutney also keeps for months in the fridge and tastes great with cheese so is well worth the investment (if you get time try a little of the chutney in a bacon and brie sandwich).   There will be loads of spare chutney so keep some in the fridge and eat it whenever you need a quick meal. Money savers and tips can be found (in brackets) throughout the recipe.

Ingredients Needed
For the Caramelised Red Onion Chutney;

• Red Onions / x 6, peeled and sliced
• Malt Vinegar / 200ml
• Balsamic Vinegar / 200ml (Red wine vinegar can be used as a substitute if you can get it cheaper)
• Redcurrant Jelly / 250ml
• Light Soft Brown Sugar / 300g
• Olive Oil/ 20ml (vegetable oil is cheaper)

For the Coriander Burgers;

• Minced Beef / 1kg
• Egg Yolks / x2
• Fresh Coriander / about 30g, chopped (1 handful)
• Butter / 150g, softened
• Olive Oil / 20ml (vegetable oil is cheaper)
• Salt and Pepper
• Worcester Sauce / 10 dashes (Not Compulsory)
• Dijon Mustard / 1 tbs (not compulsory)
• Burger Buns and a little salad if you like

Equipment Needed

• Large Boiling Pan / x1 (large enough to fit the chutney ingredients in)
• Mixing Bowl / x1
• Frying Pan / x1 (to colour the burgers)
• Spatula / x1 (to flip burgers)
• Wooden Spoon / x1
• Chopping Board and Knife / x1
• Oven tray / x1 (to finish the burgers off in the oven)
• Shaping Ring / x1 (if you do not have a shaping ring carefully cut a baked bean tin in half and use this to shape the burgers, it will work fine)

Recipe
Firstly prepare and cook the red onion chutney

• Peel and slice all the onions and place into 20ml of hot oil. Once coated turn the heat down and cook gently for about 20 minutes until the onions are dark and sticky.
• Next add the sugar, vinegars and redcurrant jelly to the pan and stir well. Continue to cook on a gentle heat for about an hour to an hour and a half (the chutney is ready when it has become thick and syrupy)
• Once hot remove from the pan into containers and allow to cool. The chutney still tastes great hot in a burger so give it a try.

 
Next make the burger mixture and shape into rings;

• In the mixing bowl add the minced beef, chopped coriander, egg yolks, olive oil, softened butter (about 20seconds in microwave), salt and pepper and if you have it the Worcester sauce and Dijon Mustard.
• Next get stuck in with your hands and mix it all together. Continue to do this until the mixture is one solid mass and all ingredients are mixed evenly.
• Still using your hands rip the mixture in half, and then in half again, then once again this will leave you with 8 portions that are roughly the same size.
• Lastly stuff the baked bean tin rings full of these portions one at a time. Flatten the top down so that the minced beef takes the shape of the ring to look like burgers.

 

Lastly cook the burge rs and enjoy;

• Heat the 20ml of oil in a frying pan and then add the burgers. Allow to cook und  i s turbed on one side for 2 minutes then flip and do the  same to the other side.
• Next place the burgers onto  an oven tray and place in the top of a hot oven prehea ted to 220 degrees. Leave for 20 minutes then enjoy (a lways ensure that the burgers are piping hot before serving, if in doubt return to the oven for 5 minutes) .

To Serve 

• Place the burger in the bun and coat with a generous portion of caramelised red onion chutney and enjoy - If you like add some slices of tomato and some lettuce leaves.
• If you’re in a really indulgent mood add a slice of cheese and toast theburger bun before you serve it. You can also have it with chips if you have any in the freezer.

I hope you all enjoy the recipe.