Traditionally this time of year, a lot of folks join gyms and diet-classes and deprive themselves of all the good things eaten over the festive period with a view to maybe squeezing in the bikini or trunks (God help us) this summer. Well good for everyone, healthy and home cooked food will always get a big thumbs up from me.
That said, we all still need a bit of indulgence and I’d guess that this fits the bill pretty well. Using up some left over pate, cheddar and pickled red cabbage this is a kind of deconstructed beef wellington and a big nod to the recent holidays. It works together beautifully well together of course so do try it.
Makes two “quarter pounder” sized burgers:
- 250g or 1/2 lb good minced/ground steak with some fat in, don’t use lean.
- 1 large tomato, thickly sliced
- 2 tbsp or so of pate (I used wild boar and mushroom)
- Salad leaves
- Pickled red cabbage
- 2 handfuls of mature Cheddar
- 2 burger buns
- Salt and pepper
Add to the mince about a quarter a tsp of salt and a good twist of black pepper per burger. Mix well but gently with your hands so as not to ‘mush’ the mince too much.
Make into rounds and leave in the fridge to set. You might want to fry off a bit of the mixture to test the seasoning….
Griddle or grill the burgers until just done – I love them pink when I can get hold of good (or better still make my own) minced beef. Use a griddle pan to toast the buns a little with some nice char marks:
Then simply melt the cheese on and stack the burger up. Simple pleasures eh?
Oh yeah, Phil.
I know Misky – I couldn’t resist π
Fantastic, forget deprivation I would be up for your burger, especially at the expense of inappropriate swimwear π That said, my gym is only clogged until the end of Jan, then will settle down to us serotonin seeking regulars. Resolutions are such a waste of time, I have no plans to give up any indulgences!
Ha! Pleased to hear it – everything in moderation I say, no fasting here! Thanks Tracey.
I love your gourmet burger hete with the added patΔ, What a genius tasty idea too.
Yum Yum yummmmm. ππ
Cheers Sophie, thought I try and bring of sophistication. No sure I succeeded but, it was tasty!
I know you succeeded well! π !!!
This looks great! And I must say, this time of the year is when you want heavier meals, it’s too cold to think about summer just yet… π
Thank very much! I completely agree, the weather is far too gloomy here to think about salads π
I want one when we get back to the UK. BBQ version in the early summer sun?
No problem Rew (a very educated guess it’s you and not Niki!) sounds good to me! Some sun would be very welcome too at the moment…
What a gourmet burger you made using your left overs. I have pate and cheddar but not the beef or pickled cabbage so I’ll just dream about how good your burger was.
Thanks Karen it was pretty rich π May add mushrooms next time though…
A burger would go down real good right now. This one looks delicious and mushrooms are always good on a burger too. π
Thanks very much. I can well imagine Beth – not exactly salad weather over your side of the pond at the moment I see!
I’ve done everything burger related; except the addition of pate. Now I am conflicted. Mung bean soup to the right, pate topped burgers to the left. Which to choose….
Oh, it has to be the burger surely! I’ll be doing this again, that’s for sure π