Spiced beef, pistachio and walnut burgers in spinach and carrot buns

By Fabienne Viner-Luzzato, July 18, 2013
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Photo: Lisa Roukin

Photo: Lisa Roukin

Preparation: 30 minutes; cooking: 30 mins; makes: 20 burgers

INGREDIENTS
500g minced beef
1 red onion, finely chopped
20g finely chopped fresh flat parsley
60g ground walnuts
60g chopped pistachios
2 medium eggs
Salt, pepper
A generous shake of cumin, paprika and turmeric
Sunflower oil for brushing

For the dressing:
4 tbsp mayonnaise
1 tsp ketchup
1 tsp mustard

To serve:
Baby spinach, sliced red onions, tomatoes and pickled cucumbers

METHOD

Put all the burger ingredients and seasonings in a bowl.

Mix all the ingredients very well with your hands.

Form the burgers and brush both sides with oil.

If you have a barbecue, cook the burgers on both sides.

To oven bake, cook at 180°C for about 30 minutes, turning halfway.

To make the dressing, mix all the ingredients. Spoon some over each burger before topping with a bun.

Spinach and carrot burger buns

Preparation: 30 minutes
Cooking: 20 mins
Makes: 20 medium-size buns

INGREDIENTS
250g fresh spinach
3 sachets fast action dried yeast
2 large carrots, grated
1 tbsp caster sugar
500g-600g of strong white bread flour
Approximately 300ml of warm water
6 tbsp sunflower and olive oil
Salt, pepper

METHOD

Rinse the spinach and cook it in a large pan to reduce it.

Let it cool down a little and then puree and season it.

In a small bowl, dilute the dried yeast in a bit of warm water.

Add a teaspoon of sugar to the carrots and cook gently for five minutes in a frying pan to dry them out a little.

Put them to one side until you are ready to knead them into the bread.

In a large bowl, mix the flour, remaining sugar, yeast, spinach puree, some salt, pepper and sunflower oil until you form a neat ball.

If, when you touch the dough, you feel you need more water or flour, add water very gradually. You should be able to touch the dough without it sticking to your fingers too much.

On a clean worktop, knead the dough for about 15 minutes until it becomes elastic and until you hear a “click” noise when you are kneading it.

Leave the dough to rest and rise on the worktop and cover it with the bowl at least 1.5 hours to 2 hours until the dough doubles in size. The room should be warm to help the rising process.

After 2 hours, preheat the oven to 200°C. Add the carrots and knead the dough for a few minutes until they are amalgamated.

Form burger buns and cook for about 10-15 minutes until they sound hollow when tapped on the underside.

www.homecookingbyfabienne.co.uk

Last updated: 3:45pm, July 18 2013