This recipe is straight from Jim, a friend of mine, who together with his brother runs a place called The Corner Bar located in Maidenhead, Bucks.
I wanted the details here as I know it’s going to be tasty. Jim has been thinking of writing a book with his brother about their un-traditional route into the kichen.
Let me know if you try this one out.
This recipe may seem long winded but it’s worth it.
1 large brown onion
2 cloves of garlic
1 small red pepper
1 red chili
Half a bunch of celery
2 medium carrots
750g of lean beef or steak mince
1 small cup of Colman’s ‘ok’ sauce
1) Peel the carrots, de-base the celery and de-seed the pepper and chili. Roughly cut all the veg (similar size so no pieces take) and roast in a roasting tray (add the garlic as well) with a drizzle of olive oil for 10-15mins on a medium/high heat, or until all the veg has browned and is tender.
2) Blend all the vegetables together with a Magimix or with a hand blender.
3) Drain blended mix through a sieve; the mix needs to be as dry as possible so use a wooden spoon to strain the liquid.
4) In a mixing bowl separate the mince by hand so there are no large clumps. Add the egg, the ok sauce, the vegetable mix and seasoning and mix thouroughly by hand.
5) Roughly fashion patties by hand. This recipe makes quite a bit of mix so freezing excess is ok, it’s easier to make the burgers and freeze them as patties.
6) When cooking; I seal the burgers in a very hot non stick pan with beef dripping (sounds heart busting but makes the difference, if not use olive oil) once colored I finish them in a very hot oven until firm. If using decent steak mince then serve rare.
Try serving these in granary buns topped with gorgonzola and pickled shallots.