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

Prep:

Cook:

Serves:

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

    www.homecookingbyfabienne.co.uk

    Method
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