Spicing up beefburgers

Arlene Thompson. INLT-11-11-10 600-CON
Arlene Thompson. INLT-11-11-10 600-CON
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Plain or spicy?

With the lovely weather back, homemade beefburgers went down a treat this week with the young people on the Step Up programme at Carrickfergus Cookery School.

Plain or spicy? You can choose how you like them, when you make your own.

Spicy jerk burgers with pineapple salsa

Serves 6

500g steak mince

1⁄2 x 90g jar spicy jerk paste

12 cream crackers

6 spring onions finely chopped

1x medium egg

1x 31g pack coriander, stalks and leaves chopped separately

1x 432g tin pineapple pieces drained, or chopped fresh pineapple

1 or 2 red chillies, deseeded and finely chopped

Salt and freshly ground black pepper

1 tablespoon vegetable oil

6 soft white sesame burger buns, halved

Rocket leaves to garnish

1. In a bowl, mix together the mince, spicy jerk paste, half the spring onions, the finely chopped coriander stalks, the egg and crushed cream crackers.

2. Season well and shape into 6 patties. Transfer to a plate, cover and chill for 10 minutes to firm up.

3. Put the pineapple pieces into a bowl. Add the remaining spring onions, coriander leaves and chillies, season and mix well.

Whizz a quarter of this mixture in a food processor until smooth. Mix in with the remaining salsa.

4. Heat a griddle pan until hot. Lightly oil the burgers and cook for 5 minutes on each side until cooked through.

Add the bun halves cut side down, and toast briefly. Serve the burgers in the buns topped with the salsa and a few rocket leaves.

COOKS’ TIPS:

• To prevent the beef burgers from breaking up, do not turn them for at least 5 minutes, or until well cooked on one side.

• Instead of jerk paste, try using a pinch of chilli flakes or a similar spice mix like Cajun spice.