Cooking Lamb Burgers in Today FM 

with some guy called Neven

3 Herb Lamb Burger with Anchovy Mayo

 

For Ther Burgers (4)

 

24oz Fairly Lean Lamb Mince (not too lean)

1 egg

handfull of breadcrumbs

4-6 small gergkins (Cournicons) very small diced

half an onion diced and slow cooked

Salt, Black Pepper & Rosemary battered in a pestle and mortar

 

 

When the onions are cooking down add the gerkin and leave to cool mix all the ingredients together whip hard before pressing into burgers this helps the burgers melt in the mouth more .

 

For the salad

 

Mint Tea pickled cucumbers (sugar,water & white wine vinegar in a pan to boil when its still warm loads of shredded mint and sliced cucumbers leave it go cold in fridge)

Baby Gem Leaves

Dill dressed beef tomato slices (salt, pepper olive oil & fresh dill)

Good quality mayo blended with anchovies (enough to make it taste salty not anchovyish!!!! if you know what i mean)

The burger over 6oz per portion so should be flattened out by hand and left to firm up in fridge the grilled on \BBQ or griddle for 4-5 mins each side till cooked served on a toasted soft bread like the Waterford Blaa ,  baby gem leaves on bottom then pickled cucumbers then burger, tomatoes and mayo then top of bap

sounds a bit mad but tastes lovely

the herbs and anchovy and gerkins etc are all in such small  amounts that they just give a zing to the burger this is much better that putting ketchup, raw onions etc on a burger 

Cast Iron Pans-

The Proper Non Stick Pan

Ever notice how even a expensive Teflon pan needs to be replaced every few months maybe you'll be lucky and you'll get a year out of it.

I've worked in commercial kitchens where we've had the same pans for years and night after night, service after service they take huge abuse. The reason for this is Teflon coated pans cant take high heat, they scrape easily and heat and oils get in scrapes and tear the coating apart.

Any good iron pan is non stick once the heat is high enough and believe it or not the pan is never washed!!

This doesn't mean its never cleaned just that water or detergent isn't used to clean it. In order to clean the pan just place it on cooker turn on to high heat and put a small handful of salt in it. Rub some dry kitchen paper around the salt with a thongs and it will soak up all the oils and dirt residue left in it.

Iron pans also provide a better flavour because they can reach a higher heat, steaks, chicken and pork can be be properly browned in a smoking hot pan which Teflon just cant reach. Over time they develop a distinct flavour like a bbq that only improve the ingredients cooked in them.

Iron pans are just as affordable, more durable and keep heat better Teflon.

Why they are gone out of fashion is beyond me....

Potbelly Foods....