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