For some reason we've just never had luck with hamburgers. They've just never turned out that good, and the motivation to keep trying eventually dissipated. I'm so glad it came back long enough to try these.. They were the yummiest, most satisfying supper.. I'm definitely making these again- they were so easy and a definite winner. Ralph is super picky about hamburgers- and I got compliments and dreamy looks for these!
So I'm getting really into this whole blogging thing. I've really enjoying this new routine of thinking about what sort of thing I want to make for supper, looking for recipes on all my favourite websites during lunch at work, deciding how to specialise the recipe I find, shopping for ingredients, smiling at Ralph from the kitchen while I'm cooking, and having yummy supper with him. I do love me a good routine.
We've started running again, and we had a great one (ran a bit) the night I made these burgers. It's so nice to have a fulfilling supper like this after some exercise. I wanted something more healthy than chips on the side, so before we left, I put some butternut in the oven on a low heat, and by the time supper was ready they were amazingly soft and delicious.
I had decided to look for a nice burger recipe, and it took me longer than usual. Everything had weird ingredients. Until I found Pink Parsley's Green Chilli Burgers. The burger recipe looked so easy- and quick enough for an after-work, after-run supper. Also, we've been in love with Edrico Chillies for over a year now, but we recently bought fresh bottles, and I just had to try the chillies mixed with mayonnaise as a topping for the burgers.
From Pink Parsley
Makes 4 burgers
600 g extra lean mince
1 tblsp Worcestershire sauce
2 garlic cloves
salt and pepper
1 tsp chilli flakes
2 leaves lettuce, shredded
1/4 cup mayonnaise (about)
2 tblsp Edrico chillies (or chopped chillies in a sauce)
1) Mix the mince with the Worcestershire sauce, minced garlic, salt, pepper and chilli flakes. Break up into 4 patties. Heat up some oil in a non-stick pan, and start frying the patties on a medium heat. Plan to only flip them once, so give them lots of time to get cooked on one side.
2) While they're frying, mix the mayo and chilli sauce make sure that you mix them to the heat you like.
3) Once that's done, cut the rolls in half, and put them under the grill to toast a bit.
4) Now you're ready to set up the burgers. Get the roll, put the cooked patty on one side, the lettuce on the other side, with the mayo mix on top of the lettuce.
What a comforting homey meal. I really recommend making the pumpkin. I used the leftover mayo sauce for dipping, and something about the vinegary taste of the chillies, mixed with the tangy taste of mayo, and the sweetness of pumpkin- it was absolute heaven.