National Burger Day - Lamb, Duck & Cajun Chicken

Beefburgers without the beef

To celebrate National Burger Day (23 August) we're making surprise beefburgers - what's the surprise ... there's no beef. I promise they taste better than their introduction.

Have you ever wondered why the Americans call them hamburgers.

Well they 'borrowed' the name from a dish called 'Hamburg Style Beef' or 'Hamburg Steak' which arrived in the USA from the German city of Hamburg in the 19th century.

Then it was just chopped meat eaten raw. Until, that is, a Mr Fletcher Davis of Athens in Texas formed them into patties, fried them and served them between two pieces of bread.


National Fletcher Davis Day - hooray !

Duck Burger

This recipe combines slow-cooked duck leg confit with caramelised onions served in a toasted brioche bun. Truly mouthwatering. You can actually buy good packs of duck leg confit. Or, if you don't like the idea of cooking them slowly in all that goose fat (I personally don't) then bake them on a trivet over water in a sealed (with foil) roasting tin at the bottom of a very low oven for 3 hours until the meat just falls off the bone.

You'll need:

• 500 g of duck leg confit (see above)
• 1 red onion, very finely sliced
• 2 tbsp of Stoked Red Onion Marmalade
• 1 tbsp of Stokes Dijon or Classic English Mustard
• 2 tbsp of Stokes Garlic Mayonnaise
• 4 brioche buns
• garnish

Here's how:

Gently fry the onion in butter for 15 minutes to caramelise it then add the onion marmalade and mustard for another 10 minutes.

This will help the calamelisation and balance the sweetness of the onion with the tang of the mustard.

Pull the duck meat off the boned into large shreds. Spread the bottom piece of the bun with the garlic mayonnaise, then some garnish followed by a good helping of duck topped with the onion.

Pop the lid on and enjoy.

 Lamb Burgers

These herby lamb burgers are served with a beetroot mayonnaise which rounds off a colourful, tasty feast.

You'll need:

• 400 g of minced lamb
• 1 red onion, very finely diced
• 1 handful of parsley, chopped
• The same of mint, chopped
• 3 tbsp of Stokes Real Mayonnaise
• 2 tbsp of Stokes Beetroot Relish

Here's how:

Very simply, mix the lamb, onion and herbs well together. Season the mixture then form them into 4 burger-shaped patties.

Now put them in the fridge to chill which will help them keep their shape when cooking.

Mix the beetroot relish and mayonnaise together to give you a vibrant deeply pink velvet relish with ruby shards of beetroot waiting patiently to be eaten.

Fry the lamb burgers for 5 or 6 minutes each side, garnish, enclose and enjoy.

Chicken Burgers - Cajun style

Here's how:

Make the Cajun seasoning by mixing a teaspoon each of ground cumin, ground coriander and paprika. Season it with lots of black pepper and a twist of salt and set aside.

Take 4 skinless chicken breasts and bash them out to flatten them, then cut each in half. Drizzle the meat with olive oil and coat each piece well with your Cajun spices.

Grill the chicken with 4 rashers of smoked streaky bacon (for fat and flavour).

Thinly slice an avocado into a bowl with a squeeze of lemon (or lime) and 3 tbsp of Stokes Real Mayonnaise.

Finally, assemble your burger - chicken, bacon, avocado mayonnaise, chicken, a grating of Cheddar cheese, garnish ... and more mayonnaise.

More foodie thoughts for the week:








Fish Friday - burger style with tasty mayonnaise twists here.










Capsicums - perfection with peppers here.





  




Goating around with your Caption Competition here.

If good food makes you happy
...adding Stokes will make you smile ;)

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