Simple Burgers with Quick Tomato Sauce

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Simple Burgers with Quick Tomato Sauce

Cooking the burgers this way on a salt crust gives them a wonderful meaty crust. If you’re worried about your salt levels, just fry the burgers in a little oil instead.

450g (1lb) minced (ground) beef
1 can tomatoes 400g (14oz)
1 tablespoon lemon juice
2 large handfuls baby spinach, to serve

1. Place tomatoes in a small saucepan and bring to a simmer.

2. Preheat a large frying pan or skillet on high.

3. Form beef into 2 patties.

4. Sprinkle a scant teaspoon salt on the hot pan and place burgers on top.

5. Sear burgers for about 4 minutes on each side. Remove meat and rest on 2 warm dinner plates.

6. Combine lemon juice with 2 tablespoons extra virgin olive oil. Toss in the baby spinach.

7. Serve burgers with sauce poured over and green salad on the side.

variations for dietary requirements:

vegetarian – Try serving lentil burgers with the tomato sauce. Equally delicious.

vegan – for a posh take on lentil burgers. Serve the lentil patties drizzled with some tahini sauce made with equal quantities of tahini, lemon juice and water and a side of tabbouleh.

Waste Avoidance Strategy

beef – freeze it.

can tomatoes – pantry.

lemon – will keep in a plastic bag in the fridge for months.

baby spinach – either cook and wilt it down and keep in the fridge for a few weeks. Or freeze for longer storage (will wilt when defrosted).

problem solving guide:

burgers falling apart – You need to be firm when forming you patties to help the burger maintain its shape. If the burgers start to stick or fall apart when you turn them, it usually means that they haven’t cooked for long enough to form a crust. Leave for a minute or so longer and then try again.

too salty – The danger with this salt crust method is getting a super salty end dish. This is why I haven’t seasoned the meat when making the patties. If you can see excess salt crystals on the pan or the burgers after they are cooked, gently wipe off with a piece of paper towel before making the sauce. Using unsalted butter will help. Next time use less salt in the pan but for now a little brown sugar whisked through the sauce can help sweeten and take the edge off the salty flavour.

burgers raw in the middle – When making thick burgers like this it can be easy to get the outside lovely and browned before the burgers are cooked through. If you’re a little unsure, cut into one of the burgers to check they’re done enough for you before removing from the heat – this isn’t idea but it’s the best way to learn when meat is cooked. Eventually you’ll be able to tell by feeling the burger without cutting into it – but that takes a little time.

leftover potential:

Excellent. Great cold on sandwiches. Or just reheat with the sauce in pan over a low heat.

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