December 09, 2021
Burgers - 3 ways
Whether you're feeding an army or simply want to pull out all the stops, here's three ways to make incredible burger patties in the SuperSonic!
LAMB & PISTACIO PATTIES
SERVES 6 Persons
PREPARATION TIME 15 min
COOKING TIME 20 min
INGREDIENTS
FOR THE TZATZIKI
- 1 Lebanese cucumber, peeled, seeded, roughly chopped
- 2 cloves garlic, peeled
- 1 cup (250ml) Greek yoghurt
- 1 tablespoon (20ml) lemon juice
- 1 tablespoon (20ml) olive oil
- 2 tablespoons dill, finely chopped
FOR THE LAMB PATTIES
- 600g minced lamb
- 1⁄2 brown onion, finely chopped
- 1⁄2 cup (65g) pistachios, finely chopped
- 1 egg, lightly whisked
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sumac
- 1 tsp dried oregano
- 1 tsp dried mint
- 1 tablespoon (20ml) olive oil, for frying
TO SERVE:
- 6 burger buns or rolls
- Coriander, sliced red onion, sliced chilli & sliced cucumber
METHOD
- Place the triple blade attachment into an SuperSonic Chopper. Add cucumber and garlic; lock cover into position and pull the cord several times until contents are finely chopped.
- Place the paddle whisk attachment into the SuperSonic Chopper, add all remaining tzatziki ingredients; lock cover into position and pull the cord several times until contents are well combined.
- Place lamb mince into a Mixing Bowl. Add remaining burger ingredients. Season generously with salt and pepper and mix thoroughly.
- Lightly grease a Hamburger Press and Freezer Set with some oil. With clean hands, form mixture into 6 burgers using the Hamburger Press and Freezer Set.
- Pour oil into the Chef Series II 28cm Frypan and place over a medium heat. Add burgers (4 at a time), and cook for 3-4 minutes on each side or until cooked through.
THAI FISH BURGERS
SERVES 4 Persons
PREPARATION TIME 10 min
COOKING TIME 10 min
INGREDIENTS
- 750g white skinless fish fillets (i.e. flathead), cut into pieces
- ¼ cup fresh coriander, roughly chopped
- 1 red or green chilli, finely sliced
- 2-3 spring onions, finely sliced
- ¼ cup Thai red curry paste
- ½ lime, zest and juice
- oil, for cooking
TO SERVE:
- 4-6 burger buns or rolls
- Coriander, sliced red onion, sliced chilli, sliced cucumber, sliced spring onions, lime wedges and sweet chilli sauce
METHOD
- Place ingredients in an SuperSonic Chopper fitted with triple blade attachment. Lock in cover and pull cord until mixture is minced.
- Lightly grease a Hamburger Press and Freezer Set with some oil. With clean hands, form mixture into 6 burgers using the Hamburger Press and Freezer Set.
- Place the Chef Series II 28cm Frypan over a medium heat. Add a good splash of oil to coat the base of the frypan. Heat until hot.
- Add fish burgers. Cook for 4-5 minutes on each side or until cooked through and golden.
BLACK BEAN & BEETROOT BURGERS
SERVES 6 Persons
PREPARATION TIME 10 min
COOKING TIME 8 minutes
INGREDIENTS
- 400g can black beans, rinsed, drained
- 1 large beetroot (250g), peeled, grated, squeezed dry
- 2 cloves garlic, crushed
- 1 tablespoon Mexican spice mix or taco spice mix
- ¼ cup coriander or finely chopped spring onions
- 1 egg
- 1 cup dry breadcrumbs (try panko crumb)
- oil for drizzling
Optional Extras:
- Toasted brioche buns, lettuce, sliced tomato, cheese, mustard and sauce, to serve
METHOD
- Combine ingredients in SuperSonic Chopper fitted with triple blade attachment. Lock in cover and pull cord several times until blended to a chunky texture and the beans are smashed but not pureed.
- Grease each cup from the Freezer Set with some oil, including the ring and press. Portion about 1/3 cup mixture into each cup, placing ring inside the cup and pressing with greased press. Repeat. Stack, seal and refrigerate or cook.
- To cook, drizzle a burger with a little oil and place into MicroPro Grill. Place cover in low position and cook in microwave on High/100%/900 watts for 3 minutes. Remove, flip and cook a further 2-3 minutes until firm and slightly golden. Serve in a toasted brioche bun with lettuce, sliced tomato, cheese, mustard and sauce.
