Burgers with Mashy Peas

burgers with mashy peas

Burgers with 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.

takes: 20 minutes
makes: enough for 2
400g (14oz) ground beef
2 large handfuls frozen peas
2 knobs (hunks) butter
squeeze lemon juice
caramelized onion, to serve recipe HERE (optional)

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 caramelized onion, if using.

Variations

vegan / vegetarian – make lentil burgers or chickpea burgers.

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/more substantial
– 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.

short on time
– use commercial caramelized onions.

more veg – serve extra mashy peas.

paleo (grain, legume & dairy-free) – use olive oil instead of butter.

Reheating Guidelines

I find burgers taste best when freshly cooked. Although you could warm gently in a frying pan over a medium heat if necessary.

Serving Suggestions

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

more traditional burger – serve onion and meat inside a bun with some ketchup and mayonnaise and serve mashy peas on the side.

Storage Best Practices

Store burgers, onion and peas separately in airtight containers. Will keep in the fridge for 2 weeks or so.
Easy freeze meal? Can be frozen for up to 12 months.

Waste Avoidance Strategy

beef, peas – freeze

butter, onion, lemon – will keep in the fridge for months.

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.

back to: The Mastering the Art of Cooking on a Budget Overview Page

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{ 6 comments… read them below or add one }

Michelle Law July 26, 2016

Oh my goodness. This was SO GOOD! I’d never had mushy peas before. Didn’t bother with the onions, but added seeded mustard to the side. Peas were so good though that we didn’t need much of it! I made extra burgers for lunches the next day.

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jules July 28, 2016

So glad you liked it Michelle! Mustard is a great idea 🙂

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GABRIEL SANCHEZ January 31, 2013

So simple ! So Delicious !

Reply

jules January 31, 2013

Thanks for the feedback Gabriel!

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Emily Threlkeld May 3, 2012

I just made this for lunch and it was so good! I didn’t even put onions on top of the burger. 🙂

Reply

jules May 7, 2012

Glad you liked it Emily!

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