What an idea! The cheeseburger quesadilla. I thought these were great but Mr S was a little underwhelmed.
Slice some pickled gherkins
Grate some cheddar
Get minced beef, tortillas, mustard, oil & seasoning ready
Throw it together…
Heat some oil in a pan and add the mince. Give it a good season and cook through. Wipe out the pan.
Spread some mustard on the bottom of a tortilla, scatter with the beef, add some gherkins and sprinkle the cheddar over. Place another tortilla on top then place in the hot pan and squash down. Carefully flip over and cook on the other side.
Repeat until you have used all of the mince.
Dish it up…
Cut into quarters and serve. A dash of ketchup wouldn’t go amiss either.
I’ll try and convince Mr S of their greatness by adding some onion and some spice next time.
Find this and lots of other great recipes in John Whaite’s perfect plates.
When I cast my mind back to when we first embraced the cook books and started cooking ‘properly’, we made burgers. We were both underwhelmed and decided they were not worth the effort. Well of course now I know different and after trying various versions, these are the best, and the simplest. So good I think it is the 3rd or 4th time we have had them this year.
I’d actually froze these half-pounders the last time I made burgers, making the others as mere quarter-pounders*
These burgers are made using only minced beef brisket and a little seasoning. No onion, nothing else, pure beef brisket.
We gently griddled them until cooked through then added some sliced cheddar for the last couple of minutes, Adding a splash of water and the lid for a good gooey melty cheese.
We served these on toasted brioche buns with mayo on top and salsa on the bottom and some leftover onions from yesterdays barbecue.
It was such a beautiful day yesterday. I, like many others I would guess, was hoping it would stay well into the weekend. Well nearly but not quite. We got rain, wind and then some sun but you definitely needed a jacket.
So as of today, we have had the barbecue out twice more than last year. We decided to make burgers. And oh what good burgers they were.
These took the advice of Jamie Oliver to use braising (or chuck) steak then we added some bits we had that needed using up to create a 147g burger. I then added mushrooms, shallots and brie. I was craving one I say on ‘You Gotta Eat Here’.
Fire up the barbecue
Mince some good quality braising steak
Grate some manchego
Slice up some mushrooms
Slice up some shallots
Slice up some brie
Shred some lettuce
Get brioche buns, breadcrumbs, sugar, grated mozzarella, butter, jalapeños, mayo & seasoning ready.
Mix the minced steak with breadcrumbs, mozzarella, manchego and seasoning. Form into four equal sized patties. Chill for at least half an hour.
Pop the shallots in some tin foil along with some butter and a little sugar. Seal and pop on the barbecue.
Melt a little butter and brush on the cut side of the brioche buns. Toast on the barbecue on either side.
Cook the burgers on the barbecue, turning regularly until fully cooked through. Add the brie for the last couple of minutes.
Fry some mushrooms in a little oil and butter.
Spread a little mayo on the bottom half of the bun. Top with lettuce.
Add the burger to the bun then top with the shallots and mushrooms. Add ketchup if required.
These were exceptionally good. We actually had two each but didn’t want to eat the other immediately so cooked the other on in the house. A barbecue really does make a difference!
I must say though, finishing the shallots off in the frying pan made them so sweet and sticky.