Winter Burgers
Burgers are usually saved for the barbecue, and for warm weather. I always thought this to be a bit odd seeing as burgers are hot meat - and all other hot meats are eaten in winter months too. Seeing as I don’t think burgers should only be eaten in winter as takeaway after a night out, and seeing as we got a mincer for the wedding, I have made a special recipe to put this right. Burgers shall be banished no more! Feast your eyes on this delicious recipe for….
Winter Burgers
So simple. First get 200g of mince for every person who is having a burger (i.e. 2 people/ 2 burgers = 400g mince). From here on in the measurements will be for 2 people/2 burgers/ 400g mince, so multiply people! Second get the following herbs and spices together: cayenne pepper (1/4tsp) cloves (1/4 tsp or 4 cloves) black pepper (1tsp) salt (1/4 tsp) juniper berries (1/4 tsp or 4 berries) cinnamon (1 tsp) mixed spice (2 tsp) ground mint leaves (3 tsp). If you cant get them all don’t worry, just use what you can get. Third combine these herbs and spices and crush the whole items (cloves, juniper berries) with a mortar and pestle, in a small chopper, or any other way you can) and add to the mince. Fourth add a little olive oil to the mince and using your hand mould the mince into even sized balls, then flatten and place them on a pan. Fifth cook the burgers in the oven, grill, or on the stove as you prefer, to your taste, then serve.
Also you can do the following to make the other burger bits more wintery. Use seeded or wholemeal/wholegrain buns or even cinnamon buns/bagels. Use watercress, rocket and some fresh mint leaves in place of lettuce. In place of mustard, use honey mustard. Add some mixed spice to your ketchup before using. Select a festive cheese to use, e.g. wensleydale and cranberries.
