| 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 | T | Double cream or extra thick |
| single cream up to 4 | ||
| 4 | Flat ice cubes | |
| Salt and black pepper | ||
| 4 | Sesame buns | |
| Sliced tomato, onion and | ||
| pickled | ||
| gherkins to garnish | ||
| 125 | g | Mayonnaise |
| 3 | T | 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 | T | Black olives in oil, drained |
| and | ||
| coarsely chopped | ||
| up to 3 | ||
| 2 | Garlic cloves, finely | |
| chopped |
INSTRUCTIONS
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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 13711
Calories From Fat: 9268
Total Fat: 1041.5g
Cholesterol: 3575.6mg
Sodium: 22615.8mg
Potassium: 12801.8mg
Carbohydrates: 529.6g
Fiber: 107.2g
Sugar: 202.7g
Protein: 639g