Before you proceed, please READ this through so that you understand the concept. I cook everyday so seldom measure things unless the recipe is new to me: Then I follow it to the letter. I can safely say my guess at a tsp. is just as accurate as an inexperienced measured one, that does not mean that you shouldn’t measure, it just means I don’t need to anymore. Unfortunately for you I just went ahead and made these without measuring anything so I have had to retrofit quantities from memory aided by the photos.
Feel free to modify anything that does not seem right to you or is not to your taste. My main focus was to reduce fat and I believe I achieved that. Everything listed here is organically sourced or grown by me.
For six burgers:
- 1 pork or beef sausage – skinned (Use a good quality high meat content organic sausage, in this case made by me home-kill butcher)
- 350g lean beef mince, reared and grazed here
- 1 medium onion finely chopped
- 2 slices of bread, dried and pulsed in a food processor – Leftover wholemeal tin loaf but any bread would do
- 100ml single cream (I used Lewis Rd Organic)
- 3 Tbsp. Fresh chopped herbs (I used 2 sprigs each of Oregano, Marjoram and Thyme, and one of sage). You could substitute dried Italian herbs I suppose.
- 1 tsp. Salt
- Black pepper to taste.
Combine all ingredients thoroughly in a bowl, cover and leave to stand for at least 2 hours, 4-5 is best.
- 1 tsp. dried active yeast (3 tsp. fresh yeast if you can get it)
- 3 tsp. honey
- 320 ml warm water.
- 2 tsp. salt
- 3 cups good quality organic Tipo 00 pizza flour
- In a mixing bowl combine half the water with the yeast and honey, leave in a warm place to form a sponge. About twenty minutes.
- Add the salt and the flour and begin combining adding the rest of the water as required. You are aiming for a slightly soft dough, but not slack. If using an electric mixer and dough hook the dough should come away from the sides and make a soft slapping sound. Knead for ten minutes until silky and smooth.
- Cover and allow to double in bulk in a warm place.
- Divide the dough into six equal portions. Cut each piece of dough in half and round into balls. Cover with a damp tea towel and leave to relax. (5 minutes)
- Flatten the balls of dough with a rolling pin rolling out to allow about 1.5cm edges. Leave covered to rise for 15 minutes.
- 6 medium mushrooms, sliced thin
- ½ large capsicum sliced about 2mm thick and roughly chopped, I used orange, but any colour would work
- ½ red onion sliced
- 100g mozzarella in small chunks
- 50g parmesan in small chunks
- 1 medium/large red tomato peeled, seeded and chopped. This is important as you are trying to reduce the amount of moisture in the mix.
- Good sized handful of spinach, roughly chopped
- dry Italian herb
- 1 Tbsp. butter
- 1 Tbsp plain Flour
- Salt and pepper to taste.
- 100 ml Milk
- Salt and pepper, to taste
- In a non-stick pan quickly dry fry the onion mushroom and capsicum on a medium heat until just tender and very slightly browned.
- Add the butter stirring until melted, then stir in the flour and cook for one minute.
- Remove from the heat and gently stir in the milk, you may not need it all at this point; you want a roux that is quite thick.
- Add the cheeses and seasoning and return to the heat until the cheese has melted. Add more milk if the sauce gets too stiff.
- As soon as the cheese has melted and the sauce is about to boil, add the tomato and spinach and remove from the heat.
- Allow to cool.
- Divide the meat into six equal portions
- Form the meat patties with wet hands pressing out to about 8-10mm thick.
- Use your fingertips to form a slight depression in the centre of each patty to allow even cooking. Sear both sides of the patties in a hot pan, about 1 minute each side. You are not cooking them just sealing the outside.
- Leave to cool completely.
Top with a spoonful of cheesy vegetable mix, don’t overfill.
Cover with the remaining discs pressing down firmly all around to seal.
Arrange on a baking sheet, tucking the edges under each parcel. Top with grated parmesan, thinly sliced free-range organic prosciutto or streaky bacon and finely sliced cherry tomato.
Cover and allow to prove for another 20 minutes in a warm place.