Recipe on page 112
Recipe on page 112
Pepperoni burgers with a pepper crust
Sweet homemade tomato chutney tákes these burgers to the next level!
Serves 4 • Preparation: 20 minutes • Cooking time: 8 minutes
• 600g beef mince
• 100g salami slices, finely chopped
• 125ml dried breadcrumbs (we used panko)
• 60ml finely grated Parmesan
• a few sprigs fresh origanum, leaves stripped
• 1 egg
• 45ml coarsely ground black pepper (optional)
• olive oil for shallow-frying
• 4 slices Cheddar
• 4 large sesame or brioche buns, toasted
• mayonnaise, fresh tomato slices, lettuce, gherkin slices and tomato chutney (see recipe, right), to serve
1 Mix the mince, salami, breadcrumbs, Parmesan, origanum and egg. Season the mixture lightly with’salt (remember, the,salami and Parmesan are already salty) and shape it into 4 equal-sized meat patties, just bigger than your buns. Roll the edge of each patty- in the coarsely ground pepper - make’Sure it sticks well.
Heat a pan until hot. Pour a splash of oil into the hot pan and fry the patties for a few minutes on one side. Peek, but don’t turn before they have formed a nice crust. Turn over and continue frying the patties until the other side also has a lovely crust. Reduce the heat, place a slice of cheese on each pattyand put the lid on the pan for a few minutes so that the cheese can melt
