If you’re anything like us, from about 1pm on a Friday it’s time to start thinking (and worrying) long and hard about what cooking antics the weekend might bring. Whether we’re having a weekend on our own with a good book and a Netflix marathon, organising a picnic with friends or cooking a slow roast for the family, skimming cookbooks isn’t as fun as it should be. This is where we come in. 4th Estate will be bringing you the most seasonal, fresh, delicious and healthy recipes, once a week, every Friday.
To celebrate this, not only are we bringing you two delicious recipes from Hungry: A Recipe Book For Filling Your Family With Good Stuff by Innocent, but we’re giving away one copy of the book too.
To enter, all you need to do is sign up to our newsletter, which you can do by clicking here!
Makes 4 burgers (or 8 kid sized ones), 2 portions of your 5-a-day
1 sweet potato, peeled and cut into big chunks
2 large waxy potatoes, peeled and cut into small chunks
a small handful of frozen peas
4 spring onions, finely chopped
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 carrot, peeled and grated
1 courgette, grated
100g halloumi cheese, grated
a couple of sprigs of mint
1 large free range egg
2 tablespoons plain flour
1 big handful of brown breadcrumbs
4 of your favourite bread rolls
3 big tomatoes, sliced
a big handful of lettuce leaves
There are six different vegetables hidden in between the baps of these burgers. They need about 20 minutes in the fridge before cooking so why not make a double batch, wrap half in clingfilm and freeze for another time and thank yourself in advance.
Put all the potatoes into a pan of boiling water and bring back to the boil. Chuck in the peas, bring back to the boil again, and simmer for 5 minutes. Scoop out the potatoes with a slotted spoon, then drain the peas. Leave the spuds to one side to cool, return the peas to the pan and mash with a potato masher.
Heat a little olive oil in a frying pan and cook the spring onions and spices for a minute or two, until soft. Turn off the heat.
Put the grated carrot, courgette, halloumi and chopped mint into a big bowl and grate in the cooled potatoes. Mix well. Add the peas, spring onions, egg, flour and breadcrumbs to the bowl and season as needed (don’t forget that the halloumi is already quite salty).
Wet your hands to stop the mixture sticking to them, and give the whole lot a really good mix. Then divide the mixture into 4, and mould and shape each portion into a round pattie. Pop the patties into the fridge for at least 20 minutes, or as long as you’ve got to, to let them firm up a bit. Meanwhile, preheat your oven to 200°C/400°F/ gas mark 6.
When the patties have had their time in the fridge, put them on a baking tray, drizzle them with olive oil and bake in the oven for 25 to 30 minutes, until golden brown.
Toast your bread rolls and serve the burgers sandwiched between them, layered with sliced tomato, lettuce leaves, a good dollop of ketchup and salad.
And for you meat eaters:
Serves 4, 1 portion of your 5-a-day
A little drizzle of olive oil
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 teaspoon English mustard
50g Cheddar cheese, grated
a small bunch of parsley, finely chopped
2 handfuls of breadcrums
1 free-range egg
500g lean minced beef
4 of your favourite bread rolls
a handful of round lettuce leaves
a handful of gherkins, chopped
Heat a pan over a medium heat, add a splash of olive oil and cook the onion and garlic for about 10 minutes, until soft.
Put the onion and garlic mix into a big bowl and leave to cool. Beat the egg and then add it along with the mustard, cheese, chopped parsley, breadcrumbs, egg and minced beef to the onion and garlic. Use your hands to mix it all together, then divide the mixture into 4 to shape the burgers.
Before you start shaping, wash your hands and then wet them in cold water to stop the mix sticking to your fingers. Take a blob of burger mix in your hands and shape and mould it round and round into a burger shape. Then flatten it out to about 1.5cm thick – it’ll shrink a bit during cooking.
Once shaped and flattened, pop your burgers into the fridge for at least half an hour to firm up.
Heat a dry frying pan or griddle pan until it’s nice and hot. Cook the burgers for 4 minutes or so on each side, until they are cooked through, and pop them on a plate covered with foil to keep them warm until they are all ready.
Wipe out the pan, pop it back on the heat and toast your buns. Then put your toppings onto plates and lay them all out on the table.
Let everyone build their own burgers and enjoy!
We hope either, or both, of these recipes come in handy this weekend. See you next Friday!
Pictures by Clare Shilland