Italian Style Beef Burgers with Potato Wedges

Girls Nite In Saturday was such a laugh!  While the boys watched Man U get thrashed by Barca, we scoffed hummus and crudites, marinated prawns and olives washed down with prosecco served with the delectable wild hibiscus flowers!  Afterwards we ate my homemade burgers, listened to Rhianna and the like, with our fav chick flicks on in the background. Great friends, yummy food and lashings of wine. What more could a girl ask for!

You’ll need for 4 people:

• 500g lean mince beef 12% fat
• 1 medium sized onion, finely diced
• 1 teaspoon salt
• 1 teaspoon Italian seasoning or dried pepperoncino mix
• Handful of fresh basil
• 4 rolls – I like the crusty white bake at home variety but if I’m going all out then it’s got to be a pain rustic
• 2 teaspoons olive oil
• 2 garlic cloves
• Black pepper

For the Wedges:

·         400g baking potato, cut into wedges

·         1 teaspoon olive oil

·         Seasoning

Heat the oil in a frying pan and sauté the onion and garlic until soft.  I do this because I do not like the taste of raw onion but many burger recipes just used raw onion.  I also like to add the flavourings to the warm onion as it seems to penetrate deep into the flavour.  Add the salt and the Italian seasoning.  Remove from the heat and allow to cool.

In a big mixing bowl place your mince beef.  Add the finely chopped basil and black pepper.  Add the cooled onions and mix together with your hands.  I do not feel the need to add an egg or breadcrumbs as the burgers hold pretty well together and this saves on unnecessary calories.

Once mixed well together shape into 4 burgers and cover with cling film.  Place in the fridge for a good hour.

Prepare the wedges by washing and drying them and slicing them into wedges.  Place in a bowl and season and drizzle over olive oil.  Rub the oil and seasoning in well with your hands.  Place in a pre-heated oven at 200 for approx 30 minutes turning occasionally.

Heat a griddle pan or frying pan.  Once hot place the burgers straight in and do not move for a couple of minutes to allow a nice browning effect to take place.  Turn and brown on the other side.  Turn the heat down and cook for approx 5 -7 minutes until the burger is cooked through. The timing will depend on how thick you have made your burgers.  You can also grill but I prefer to wash up a frying pan rather than a grill & pan any day!

Serve your burger with whatever condiments you like.  I opt for extra light mayo, ketchup, lettuce, a slice of tomato and if I’m feeling a bit naughty: some reduced fat hard cheese.

Propoints: 11 for the burger and roll, 5 for the potato wedges

Italian style Beanburger with Spinach

There are 3 vegetarians in mine and my husbands family so I am always making fish or bean alternatives so here is my bean alternative for my sister!  Actually this recipe uses all storecupboard ingredients so makes an excellent mid-week meal served with salad in a pitta bread.  I make the onion base in exactly the same way as the beefburgers.

You’ll need for 2 people:

• 1 large tin of cannellini beans
• 1 small sized onion, finely diced
• 1 teaspoon salt
• 1 teaspoon Italian seasoning or dried pepperoncino mix
• Handful of fresh basil
• 2 rolls – I like the crusty white bake at home variety but if I’m going all out then it’s got to be a pain rustic
• 1 teaspoon olive oil
• 1 garlic clove
• Black pepper
• 3 or 4 frozen portions spinach, when defrosted should yield 70g
• 1 – 2 tablespoons dried natural breadcrumbs.

Heat the oil in a frying pan and sauté the onion and garlic until soft.  I do this because I do not like the taste of raw onion but many burger recipes just used raw onion.  I also like to add the flavourings to the warm onion as it seems to penetrate deep into the flavour.  Add the salt and the Italian seasoning. 

Drain the cannellini beans.  Tip into warm frying pan and stir around with onion mix.  Using a fork, mash the beans roughly.  Add the spinach, basil & black pepper and mix everything well.

Divide and shape into 2 burgers and refridgerate wrapped in clingfilm to firm up for a good hour.

To cook, drizzle a small amount of olive oil and fry in pan over a high heat until brown on both sides.  Turn the heat down and allow the burger to cook through.

Propoints: 10 for burger and roll