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Burgers With Flavoured Butters

January 27, 2023

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.  DISCLAIMERÂ© 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) ---------------------------------------------- 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