Name: Burgers with Flavoured Butters
Ingredients: 750 g Lean minced beef; 8 Shallots or 1 onion; finely chopped; 3 tb Double cream or extra thick single cream; up to 4; 4 sm Flat ice cubes; Salt and black pepper; 4 Sesame buns; Sliced tomato; onion and pickled; ; gherkins to garnish; 125 g Mayonnaise; 3 tb French mustard or a combination of brown; ; and American yellow; Mustard; 1/2 Iceberg lettuce or 1 whole green lettuce; shredded; 4 Shallots; finely chopped; 1/2 Lemon; juice of; 125 g Unsalted butter; softened; 1 ds Lemon juice; 2 Shallots; finely chopped; Salt and black pepper; 125 g Unsalted butter; softened; 3 Spring onions; thinly sliced; 2 Garlic cloves; finely chopped; 1 Green chilli or tomato; finely chopped; 1 ds Lime; 1 pn Grated lime zest; Salt to taste; 125 g Unsalted butter; softened; 8 Fresh sage leaves; chopped, up to 10; 2 tb Black olives in oil; drained and; ; coarsely chopped,

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	French	Food networ, Food4	1	servings

INGREDIENTS

750	g	Lean minced beef
8		Shallots or 1 onion; finely chopped
3	tb	Double cream or extra thick single cream; up to 4
4	sm	Flat ice cubes
		Salt and black pepper
4		Sesame buns
		Sliced tomato; onion and pickled
		; gherkins to garnish
125	g	Mayonnaise
3	tb	French mustard or a combination of brown
		; and American yellow
		Mustard
1/2		Iceberg lettuce or 1 whole green lettuce; shredded
4		Shallots; finely chopped
1/2		Lemon; juice of
125	g	Unsalted butter; softened
1	ds	Lemon juice
2		Shallots; finely chopped
		Salt and black pepper
125	g	Unsalted butter; softened
3		Spring onions; thinly sliced
2		Garlic cloves; finely chopped
1		Green chilli or tomato; finely chopped
1	ds	Lime
1	pn	Grated lime zest
		Salt to taste
125	g	Unsalted butter; softened
8		Fresh sage leaves; chopped, up to 10
2	tb	Black olives in oil; drained and
		; coarsely chopped,
		; up to 3
2		Garlic cloves; finely chopped

INSTRUCTIONS

BURGERS
SHREDDED LETTUCE BURGER SAUC
BASIC SHALLOT BUTTER
CORIANDER AND GREEN CHILLI B
BLACK OLIVE AND SAGE BUTTER
Light the barbecue or preheat a gas barbecue. Place the beef in a
large bowl and break it up with a fork. Add the shallots and cream
and beat with a wooden spoon until well combined.
Using wet hands, shape the mixture into 4 large balls, then flatten
with your fingers into patties about 2.5cm thick. Insert a small ice
cube in the centre of each patty to keep the meat moist.
Generously sprinkle the patties with salt and pepper and place on the
barbecue over hot coals. Cook for 3 minutes, then turn to cook the
other side. Continue until the meat is done to taste.
To make the sauce, blend the mayonnaise and mustard together in a
bowl. Add the lettuce and shallots and toss until well combined.
Season with lemon juice to taste.
Split the sesame buns and toast on the barbecue. Serve each burger in
a bun, topped with the sauce. Garnish with sliced tomato, onion rings
and picked gherkins.
Basic shallot butter: Combine all the ingredients well, then either
serve at room temperature or chill and slice. Place on the hot food
and allow it to melt and blend in.
Variations: Tarragon butter - add 2 teaspoons of chopped fresh
tarragon to the basic shallot butter.
Fresh dill butter - dill butter is excellent with grilled salmon. Add
2 teaspoons of chopped fresh dill to the basic shallot butter.
Coriander and green chilli butter: Combine all the butter with the
coriander, spring onions, garlic, chilli and lime juice and zest. Mix
well and season to taste with salt.
Black olive and sage butter: Combine the butter with the other
ingredients. Use with veal, or small roast birds.
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