Madeleine shares with us her homemade beef burger recipe with a fresh tomato relish and kale salad.
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INGREDIENTS MAKES 4 BURGERS FOR 2:
1 TBSP SESAME SEEDS
500G BEEF MINCE
2 TBSP TOMATO PUREE
2 TSP SMOKED PAPRIKA
1 TSP GROUND CUMIN
1 TBSP RUNNY HONEY
2 TBSP OLIVE OIL
1 TSP CIDER VINEGAR
1 GARLIC CLOVE CRUSHED
50G KALE, STEMS REMOVED, LEAVES THINLY SLICED
4 TBSP SAUERKRAUT
SALT, TO TASTE
TOMATO RELISH:
200G BEEF TOMAOTES
ROUGHLY CHOPPED
1 SHALLOT
4 TBSP CHOPPED FRESH CORIANDER
½ TSP CAYENNE PEPPER
½ TSP CUMIN SEEDS
½ TSP SALT
2 TBSP BALSAMIC VINEGAR
METHOD
HEAT A SMALL FRYING PAN TO A MEDIUM-HIGH HEAT AND TOAST THE SESAME SEEDS FOR A FEW MINUTES SHAKING THE PAN TO PREVENT THEM BURNING. TIP ONTO A PLATE TO COOL.
COMBINE THE BEEF MINCE WITH THE TOMATE PUREE, SMOKED PAPRIKA, CUMIN AND A BIG PINCH OF SALT. ROLL THE MIXTURE INTO 4 PATTIES, TRANSFER TO A PLATE, COVER AND PLACE IN THE FRIDGE.
MIX THE HONEY, OLIVE OIL, VINEGAR, GARLIC AND A PINCH OF SALT TOGETHER AND MASSAGE INTO THE KALE FOR A FEW MINUTES UNTIL IT WILTS. THROW OVER THE TOASTED SESAME SEEDS.
HEAT A GRIDDLE PAN AND COOK THE BURGERS FOR 3-4 MINUTES ON EACH SIDE UNTIL BROWNED BUT RARE IN THE MIDDLE. SERVE THE BURGERS WITH A DOLLOP OF RELISH AND SAUERKRAUT. MIX THE REST OF THE RELISH WITH THE KALE AND SERVE ON THE SIDE.
Thanks to Cornishware, Sophie Conran for Portmeirion (https://www.sophieconran.com), Typhoon, Lakeland.co.uk and Maxwell & Williams for providing us with kitchenware.
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