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Hamburgers With Ginger Mushrooms And Buffalo Chips

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Dairy A, At, Ballymaloe, Year 4 Servings

INGREDIENTS

15 g Butter
85 g Onion, finely chopped
45 g Freshly minced beef
1/2 t Fresh thyme leaves
1/2 t Freshly parsley, finely
chopped
1 Egg
Salt and freshly ground
black pepper
Pork caul fat, optional
15 g Butter, up to 25
85 g Onion, finely chopped
225 g Mushrooms
Salt and freshly ground
black pepper
A squeeze of lemon juice
125 Cream
1 t Freshly grated ginger
20 g Nibbed almonds, lightly
toasted
1/2 T Freshly chopped parsley
1/2 T Freshly chopped hives

INSTRUCTIONS

First make the hamburgers. Melt the butter in a saucepan, toss in the
chopped onion and sweat until soft but not coloured; then leave to get
cold. Mix the minced beef with the herbs and beaten egg, season with
salt and pepper, add the onion and mix well. Fry a tiny bit in the
pan, taste to check the seasoning and adjust if necessary. Then shape
into hamburgers, 4-6 depending on the size you require. Wrap each one
loosely in caul fat if using. Keep refrigerated.  Next make the ginger
mushrooms and keep aside. Melt the butter in a  heavy bottomed saucepan
until it foams. Add the chopped onions, cover  and sweat on a gentle
heat for 5-6 minutes or until quite soft but  not coloured. Meanwhile,
slice and cook the mushrooms in hot frying  pan in batches if
necessary. Season each batch with salt, pepper and  a tiny squeeze of
lemon juice. Add the mushrooms tot he onions in the  saucepan, then add
the cream , ginger and almonds and allow to bubble  for a few minutes.
Taste and correct the seasoning, add parsley and  chives used.  Scrub
the potatoes and cut into wedges from top to bottom - they  should be
about 2cm thick and at least 6.5cm long. If you like, rinse  the chips
quickly in cold water but do not soak. Dry them  meticulously with a
tea towel or kitchen paper before cooking. Heat  the oil in the deep
fryer to 180C/350F. You need to fry the chips  twice, first at this
temperature for 5-8 minutes depending on size,  then drain.  Next fry
the hamburgers and reheat the ginger mushrooms. Increase the  heat in
the deep fryer to 220C/425F and cook the buffalo chips again,  for 1-2
minutes, until crisp and golden. Shake the basket and drain  the chips
well. Toss on to kitchen paper and sprinkle with salt.  Put the
hamburgers on to hot plates, spoon some ginger mushrooms over  the side
of the hamburgers and pile on the crispy buffalo chips. Put  a little
green salad dressed in a well flavoured dressing on the side  with one
or two cherry tomatoes and a perky spring onion.  DISCLAIMER(c)
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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