Seb’s Posh Burgers & Chutney

Another Guest Blog from young student chef/food blogger Seb Holmes!

‘Here is another great recipe straight from the kitchen with Head Chef Brian Arnold. After the beef has been cooked it can last in the fridge for about 3-4 days safely; it also freezes well so why not save a few for future meals. The red onion chutney also keeps for months in the fridge and tastes great with cheese so is well worth the investment; there’ll be loads of it spare so keep some in the fridge and eat it whenever you need a quick meal – sorted!’

CORIANDER BURGERS WITH CARAMELISED RED ONION CHUTNEY

Serves 4 | Makes 8 burgers

Ingredients
Caramelised Red Onion Chutney:
• 6 x red onions, peeled and sliced
• 200ml malt vinegar
• 200 ml Balsamic vinegar (or red wine vinegar)
• 250ml redcurrant jelly
• 300g light soft brown sugar
• 20ml olive/vegetable oil

Coriander Burgers:
• 1kg minced beef 1kg
• 2 egg yolks
• 1 handful fresh coriander, chopped
• 150g butter, softened
• 20ml olive/vegetable oil
• 10 dashes Worcester sauce (not compulsory)
• 1tbsp Dijon mustard (not compulsory)
• Burger Buns and a little salad if you like

How to cook

1) Red onion chutney:
• Place into 20ml of hot oil. Once coated turn the heat down and cook gently for about 20 minutes until the onions are dark and sticky.
• Next add the sugar, vinegars and redcurrant jelly to the pan and stir well. Continue to cook on a gentle heat for about an hour to an hour and a half (the chutney is ready when it has become thick and syrupy).
• Once hot remove from the pan into containers and allow to cool. The chutney still tastes great hot in a burger so give it a try.

2) Burgers:
• In the mixing bowl add the beef, chopped coriander, egg yolks, olive oil, butter, salt and pepper and if you have it the Worcester sauce and Dijon Mustard.
• Next get stuck in with your hands and mix it all together. Continue to do this until the mixture is one solid mass and all ingredients are mixed evenly.
• Still using your hands rip the mixture in half, and then in half again, then once again this will leave you with 8 portions that are roughly the same size.

• Stuff empty baked bean tin rings full of these portions one at a time. Flatten the top down so that the minced beef takes the shape of the ring to look like burgers.

Get cooking!
• Heat the oil in a frying pan and add the burgers. Allow to cook undisturbed on one side for 2 minutes then flip and do the same to the other side.
• Next place the burgers onto an oven tray and place in the top of a hot oven preheated to 220 degrees. Leave for 20 minutes then enjoy (always ensure that the burgers are piping hot before serving, if in doubt return to the oven for 5 minutes).

• When done, place the burger in the bun and coat with a generous portion of caramelised red onion chutney and enjoy – If you like add some slices of tomato and some lettuce leaves. (If you’re in a really indulgent mood add a slice of cheese and toast the burger bun before you serve it. You can also have it with chips if you have any in the freezer.)

A note from Seb:
I hope you all enjoy the recipe. Find more of my recipes, hints and tips on my website. As always I would love to hear feedback and am happy to answer questions or requests. You can now also follow me on Twitter @sebbyholmes and also follow Head Chef Brian Arnold @briancarnold.

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