burgers for tea

I first came to visit Sydney on weekends in mid 2003. J was living in Darlinghurst.

Sydney was a world away from the country town I grew up in and so unlike Canberra where I'd been living and studying. "Having a coffee" wasn't simply 'drinking a coffee and moving on'  but the experience of sitting on the pavement and taking in the sights and sounds of the street.

In the year or so I visited Darlinghurst before I graduated and moved to Sydney we rarely ate a meal at home. The food around the Cross was fast, cheap and easy... and good. I often dream of the mountainous burgers from Burgerman which was a cafe at the end of our street.

Burgerman burgers were unlike anything I'd seen and everything I've seen since. Reading their menu doesn't do the food or food philosophy justice but I am salivating just reading it. J used to always order a vegetarian burger (roasted capsicum rocket fried eggplant beetroot parsnip kumera, goats feta garlic & basil mayo) with a beef pattie and bacon. And it didn't come with canned beetroot!

So, with that on my mind this morning I made my own version of a Burgerman burger with a few ingredients I had and a few more I bought.

Firstly I sliced half of one eggplant and one zucchini and fried these for a few minutes (until golden) in EVOO.

While the eggplant and zucchini was cooking I mixed together 800g organic beef mince with half a handful of herbs (parsley, mint), a teaspoon of dijon mustard, one egg and breadcrumbs made from one slice of wholegrain bread.

Using a tablespoon of mixture I rolled the hamburgers in my hands and cooked in EVOO over a medium heat. I gently flattened them as I placed them in the pan and flipped them after a few minutes, or until could see them cooked partway through.

You can add anything you want to a burger and I, for one, am a sucker for a chutney or a spicy sauce. My mum gave us a delicious peach kasundi she'd made and this was the perfect addition to my burger. I also had half a bunch of kale that needed to be eaten so, using the same pan, I wilted this with some garlic.

I stacked everything up in a soft and fluffy wholemeal bun. Yummo! 

What's your favourite burger filling? If you are inspired by this post please come back and let me know what you included in your burger...

 

Facebook http://www.facebook.com/MissMayBlossom 

Pinterest  http://www.pinterest.com/MissMayBlossom/
Instagram http://instagram.com/missmayblossom

soup: spicy roast veg with kale, lentils & rice

Sydney's windy wet weather is screaming for a hearty warming soup. This is a great one for a meat-free too. I like to bake my veggies first so those caramelised flavours come through in the final product. The lentils and rice bulk it out.

ingredients
1/2 head cauliflower, separated into florets
1//2 medium butternut pumpkin, cut in to 'chunks'
2 parnsips, sliced in to rounds
1 red onion, quartered
1/2 bunch (about 5 leave of kale) with stems, all finely sliced

4 garlic cloves, sliced
1 tablespoon ground coriander
1/2 tablespoon cumin seeds
salt and pepper, to taste
olive oil

2 cups cooked brown rice, optional
2 cups red lentils, optional

method
Preheat oven to 200ºc. Scattered cut veggies in a large baking tray, or two. Sprinkle with spices, salt and pepper and drizzle with a good lug of olive oil.

Bake for 35min or until veggies are soft and beginning to caramelise.Place in a large pot and cover with water. Add lentils (optional) and bring to the boil. Lower heat and simmer for 20 mins to reduce. Stir regularly to avoid sticking to bottom of pot. Add brown rice and kale and simmer for a further 5 mins.

You can use a food processor to blend the soup or leave it chunky if you prefer. Serve hot.

Facebook http://www.facebook.com/MissMayBlossom 

Pinterest  http://www.pinterest.com/MissMayBlossom/
Instagram http://instagram.com/missmayblossom

chicken soup: a favourite

Some time ago I wrote about my quest to find the secret recipe for Flat White's chicken soup: http://missmayblossom.blogspot.com.au/2012/12/in-search-of-soup-flat-white.html

Well, it's now time I let you know that I have that recipe in my hot little hand, or should I say, hot bowl! Years ago, when we used to live nearby and eat regularly at Flat White, there used to be a revolt if this was not on the menu!

This recipe's appeal is its beautiful fusion of flavours from the hearty stock base to the lemony chicken and the goodness of lentils and freshness of the herbs. I didn't have basil when I made this but I did have loads of coriander, mint and parsley. Go nuts with the herbs!

You can use this za'atar recipe: http://missmayblossom.blogspot.com.au/2013/11/zaatar.html

I bought a supply of sumac from the most extensive organic store I've come across - Terre Madre in Northcote (Melbourne) but I'm sure you can source the spice in Sydney or wherever you are in the world online!

So here it is...

Flat White Chicken and Lentil Soup  (serves 6)

100ml Olive oil

Salt and pepper to taste

½ an onion

1 small stick celery

1 carrots

½ a leek

2 cloves garlic, peeled

1 bird eye chilli

1 tbl curry powder

1 tbl ground cumin

1 tspn paprika

200 gram split red lentils

2 litres chicken stock

1 lemon and rind

6 tomatoes, roughly chopped

½ bunch mint

2 large handfuls spinach leaves, washed and roughly chopped

½ bunch basil

300g Chicken Breast fillet

thick greek style yogurt (to serve)

Za’tar (to serve)

FOR POACHING: Place the chicken breast in a pot and cover with cold water. Bring gently to a simmer and cook until breast is cooked through (about 20 minutes). Remove from liquid and allow to cool. Finely dice or shred chicken meat and set aside.

FOR SOUP: Process Onion, celery, carrots, leek and garlic in food processor until a rough pulp. Heat a large heavy based saucepan (something large enough to hold about 3 litres). Add olive oil and fry vegetable mixture until fragrant. Roughly chop chili and add to pot along with spices and a large pinch of salt and pepper. Fry until spices become fragrant. Add lentils and sweat for about 5 mins to allow them to soften. Add stock and bring to a simmer.  Peel the lemon rind and add to soup. Simmer for about 20 mins or until lentils are just tender. Add in chopped tomato and season to taste.

TO SERVE: Add chopped chicken to soup along with herbs and spinach leaves.  Season with lemon juice and salt and pepper. Serve with a generous dollop of yoghurt and a good pinch of za’tar.

Facebook http://www.facebook.com/MissMayBlossom 

Pinterest  http://www.pinterest.com/MissMayBlossom/
Instagram http://instagram.com/missmayblossom