Jamie's Summer Beef Burgers

 

 

Jamie's Summer Beef Burgers

 

 

 

Everyone loves a great burger, but it frustrates me when people use frozen. I understand you may not have the time, at least buy fresh. If you want a really good burger, then create your own. This is my Beef Burger recipes, you can create your own using mine as a template.

 

 

 

Ingredients:

 

Serves 4

 

• 500g Beef Mince (20% Fat preferably)
• 2 Tbsp Smoked Paprika
• 1 Tbsp Paprika
• 1 Tbsp Onion Powder
• 1 Tbsp Garlic Powder
• 2 Tbsp Oregano
• 1 Tbsp Basil
• 1 Tbsp Marjoram
• 1 Tbsp Ground Black Pepper
• 1 Tbsp Chilli Flakes
• 100g Breadcrumbs
• 1 Egg
• Dash of Tabasco Sauce

 

 

Method:

 

 

1. Mix all the dry ingredients with the beef mince, try not to use much pressure

 

2. Crack an egg, whisk it and add to the beef mince, then add the Tabasco sauce

 

3. Mix all the ingredients together, then form patties

 

4. Place on greaseproof paper, on a plate

 

5. Place in a fridge for 30 minutes

 

6. Place on a hot grill with a little oil, cook for about 6-8 minutes each side, depending on how big the burgers are and how cooked you want them

 

7. Serve in a bun, with your choice of accompaniments

 

8. Dig in and enjoy !!!

 

Please leave any feedback, in the comments box below or email us at threecoursesource@gmail.com.. Check our twitter out @3CourseSource.



Pommes Arlié

Pommes Arlié

Pommes Arlié is a traditional French recipe. It translates to Arles Potato, Arles is a city within the South of France. This recipe is a great way to enjoy a meal in a different way, you can also enjoy it as a tasty snack. Please leave your feedback in the posting box below or email us direct at threecoursesource@gmail.com. We are also more than happy to answer any questions you may have either about this recipe, or just food in general. Happy Eating!

Ingredients:

2 Jacket Potatoes

½ White Onion, finely diced

2 Chicken Breasts, diced

2 sprigs thyme leaves

1 ½ rashers bacon, diced

Field Mushrooms, peeled and diced

Double Cream

Method:

For the Potatoes:

1. Put the jacket potatoes in the oven to cook thoroughly, this should take about 20 minutes depending on size.

For the Filling:

1. Put a knob of butter in a medium sized saucepan, add the onion and sweat until translucent

2. Put in the thyme leaves and stir.

3. Add the bacon and gently fry off.

4. Add the mushrooms and gently fry until slightly moist.

5. Add the diced chicken and fry off until the chicken is half coked.

6. Pour in the double cream, just enough to bind the mixture together.

7. Bring down to a simmer to thicken, stirring occasionally.

For the Potatoes:

1. Take your potatoes out of the oven, cut in half and scoop out the potato into a bowl as quickly as possible.

2. Add some butter to the potato and stir until incorporated.

3. Put all the potato through a drum-sieve and place in piping bag with a big star nozzle.

4. Once the chicken mixture is fully cooked take off hat and scoop evenly into the jacket potato skins.

5. Pipe the potato on top in a style of your choice, remember PRESENTATION IS KEY!

Traditional Quiche

Traditional Quiche

I personally love this recipe as it is so versatile and simple to do, you can put whatever your heart desires in this recipe. You can also serve this into a starter or find something just as simple and extravagant to accompany it as a main-course. Happy Baking! And don't forget to leave your feedback either in the post box at the bottom, or email us direct at threecoursesource@gmail.com. We treasure your feedback and will be sure to reply!

Ingredients:

200g Plain Flour

50g Butter

50g Lard

250ml milk or single cream

3 eggs

Possible Options (this is only a guide, it is yours to explore with): 75g cheese, 50g sweetcorn, 1 chopped onion, 4 rashers bacon, 50g mushrooms, 2 fresh tomatoes.

Method:

1. Heat the oven to 190°C Gas No 5.

2. Place flour, margarine and white fat into a mixing bowl, rub in until the mixture looks like fine breadcrumbs.

3. Add 4 tablespoons cold water and stir to mix with a round bladed knife.

4. When mixture starts to hold together remove from the bowl and knead LIGHTLY.

5. Mould pastry into a disc shape and wrap tightly in cling film and chill in fridge for 20-30 minutes.

6. Roll out and line a flan dish with the pastry.  Trim edge.

7. Return to chill in fridge for a further 10 minutes.

8. Blind bake without beans for 4 minutes. Remove from oven.

9. Grate cheese, chop bacon, slice tomatoes, chop onion, slice mushrooms ACCORDING TO CHOICE.

10. Arrange all filling ingredients, except egg and milk, in lined flan case.

11. Whisk eggs and milk together and carefully pour over flan filling DO NOT OVER FILL.

12.Place on a HOT baking tray and cook for approximately 30-40 minutes until golden brown and firmly set (for one bigger quiche) or 20-25 minutes for smaller, individual quiches.