Burgers with Balsamic Onions

Burgers with Balsamic Onions & Mashy Peas

Everyone loves a good burger and the thing is they’re one of the most affordable meat based dishes. So perfect for cooks on a budget. If you can’t be bothered with the onion, the burgers are lovely with just the peas for both sauce and side.

serves 2

400g (14oz) ground beef
2 large handfuls frozen peas
2 knobs butter
squeeze lemon juice
balsamic onions, to serve recipe HERE

1. Heat a frying pan or skillet on a super high heat for at least 3 minutes. You want it smoking hot.

2. Meanwhile divide beef into two and shape into burger patties.

3. Sprinkle a fine layer of fine salt onto the pan and slide the burgers on top. Cook for 4 minutes then turn, adding a little more salt.

4. Meanwhile, heat a little oil in a medium pan and add the peas. Cook covered on a high heat for about 4 minutes or until peas are hot.

5. Once the burgers are turned, cook for another 4 minutes or until burgers are how you like them.

6. When the peas are hot, add the butter then roughly puree with a stick blender or mash with a fork. Season with salt, pepper and lemon juice.

7. Serve burgers on a bed of mashy peas with balsamic onion.

prepare ahead?

You could mash the peas in advance and cook the burgers but it will take just as long to reheat as the initial cooking time.

leftover potential

OK! Will keep in the fridge for at least a week.

variations for fun

vegan / vegetarian – make lentil burgers by draining a can of lentils and roughly mashing with a fork. Mix with 2 large handfuls soft bread crumbs and form into 2 patties, using more bread if the burgers feel too wet. Fry in oil until golden on both sides (about 3 minutes a side).

chicken burgers – use good quality chicken mince instead of the beef. Serve with a dollup of mayo or aioli instead of the onion.

traditional burgers – cook salt crusted burgers as above but serve on a burger bun with ketchup and a little mayo and some crisp lettuce.

chilli burgers – serve with chilli oil or your favourite hot sauce instead of the onion.

freshly made onions – finely slice 750g (1.5lb) onions. Cook in oil, covered until super soft. Add 3 tablespoons cheap balsamic vinegar and cook lid off until thickened and reduced.

problem solving guide

bland? Give it a touch more salt & pepper.

burgers dry – if your minced beef is too lean, you’ll get dry burgers. Fatty beef tends to be cheaper, so next time choose the best value.

burgers too rare – next time flatten the burgers more so they cook in the allotted time. Or pop them back in the pan until you’re happy. Always a good idea to cut into a burger to check. It’s the best way to learn.

too salty – be careful with the salt in the pan for the salt crust, it can be sary to overdo it. For now, wipe the burgers with a damp cloth, ot just cut off the salt outsides. Next time be more sparing with the salt.

serving suggestions

A quick dinner in one. Although I’d be tempted to serve a green salad on the side as well.

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