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Foodie Thursday

Resident foodie Nigel Barden attempts to tantalise the team's tastebuds with a serving of lamb burgers.

1 hour, 55 minutes

Last on

Thu 28 Aug 2014 17:05
Â鶹ԼÅÄ Radio 2

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Music Played

  • Albert Lee & Hogan’s Heroes

    Leave My Woman Alone

  • Depeche Mode

    Just Can't Get Enough

    • Me Without You O.S.T. - Various.
    • Columbia.

  • Shaun Escoffery

    Nature's Call

    • Nature's Call.
    • Dome Records.
    • 001.

  • Don Henley

    Sunset Grill

    • Don Henley:Building The Perfect Beast.
    • Geffen.

  • Joe Jackson

    Steppin' Out

    • Now 1983 - The Millennium Series.
    • EMI.

  • Maroon 5

    Maps

    • (CD Single).
    • Polydor.
    • 001.

  • Paul McCartney

    Take It Away

    • The 7" Singles Box.
    • MPL.

  • The Pierces

    Creation

    • (CD Single).
    • Polydor.

  • REO Speedwagon

    Can't Fight This Feeling

    • Burning Hearts (Various Artists).
    • Telstar.

  • Tom Tom Club

    Wordy Rappinghood

    • (Single).
    • Island.
    • 5.

  • Train

    Angel In Blue Jeans

    • Bulletproof Picasso.
    • Columbia.

  • Traveling Wilburys

    Handle With Care

    • (CD Single).
    • Wilbury.

  • Frankie Valli

    Grease

    • Frankie Valli & The Four Seasons - Ve.
    • Polygram Tv.
    • 18.

Peter Gordon’s Lamb Burgers with Avocado & Feta

The key to a great burger is a combination of the best meat and great garnishes. When I serve them, I have an assortment of chutneys, pesto, pickles etc on the table and let guests help themselves. However, this combination of feta and avocado is a real crowd pleaser!’ Peter Gordon<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

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Serves 4

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Prep time 10 mins

Cooking time 10 mins

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Ingredients

500g New Zealand lamb mince

2 tbsp tomato sauce

2 tsp Worcestershire or any other brown sauce

1 spring onion, thinly sliced

12 mint leaves, shredded

1 avocado

¼ tsp finely grated lime zest

2 tsp lime juice

2 heaped tablespoons mayonnaise

1 tsp mustard

50g feta cheese, crumbled

2 beefsteak tomatoes, thinly sliced

1 tsp extra virgin olive oil

4 burger buns, split open

1 butter lettuce, leaves separated

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Method

1.Ìý Use your hands (or a food mixer – not a food processor) & combine the lamb mince, tomato sauce, Worcestershire sauce (or brown sauce), spring onions & ½ the mint leaves

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2.Ìý Divide into 4 portions then roll out & flatten to around 1cm thick patties

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3.Ìý Place on a tray in the fridge to firm up for anywhere between 2 hrs & overnight

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4.Ìý Remove the flesh from the avocado & mash with the lime zest & juice, then mix in the mayonnaise, mustard & lastly the feta

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5.Ìý Mix the remaining mint leaves with the tomatoes & olive oil & season with black pepper & sea salt

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6.Ìý Cook the patties over medium heat on the bbq / griddle pan / frying pan until done to your liking then remove & rest in a warm place for 5 mins while you assemble the burgers

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7.Ìý Toast the buns on the cut side & sit the lettuce on

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8.Ìý Drain excess juice from the tomatoes & place these on

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9.Ìý Sit the cooked patties on top then spoon on the avocado mixture

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10.Ìý Gently press the tops on

Broadcast

  • Thu 28 Aug 2014 17:05
    Â鶹ԼÅÄ Radio 2