Ultimate Burger Class Recipes

Ultimate Burger Class Recipes

Ultimate Burger

You can enjoy these ultimate beef burgers staight away or make and freeze them for sunny days when you want to fire up the barbecue.

Ingredients -serves 1

  • . 160g mince
  • . ¼ small onion
  • . . . 1 garlic clove crushed, chopped
  • Tsp fresh oregano, chopped
  • . 2x sun blushed tomato chopped
  • . 1/2tsp Worcestshire sauce
  • . 1/2tsp Frenchies mustard
  • . 1/2tsp ketchup
  • . 6g grated parmesan
  • . Seasoning

Method

  1. 1. Preheat your oven to 185C.
  2. 2. Mix all the ingredients in a bowl, don’t overwork your mince.
  3. 3. If making in advance don’t season, do it right before cooking.
  4. 4. Form patties, chill for 10 minutes.
  5. 5. Pan-fry both each side for a minute and transfer in the oven, cook for 10-12 minutes or until the temperature in the centre reaches 75C.

 

Sweet Potato Wedges

Ingredients -serves 1

  • . ½ sweet potato
  • . 1tbsp olive oil
  • . 1/3 tsp Cajun spice

Method

  1. 1. Preheat your oven to 190C.
  2. 2. Cut potato into wedges, transfer into a bowl, coat with oil and Cajun spice.
  3. 3. Place on a tray lined with greaseproof paper, skin side down.
  4. 4. Cook for 35-40 minutes, depending on a size of wedges.

Slaw

Ingredients -serves 1

  • . ¼ small onion, thinly sliced
  • . Handful of white cabbage, thinly sliced
  • . ¼ carrot, grated
  • . Big pinch of flaky sea salt like Maldon
  • . ½ lemon juice and zest
  • . 1tsp of extra virgin oil
  • . 1tsp mayo (optional)

 

Method

  1. 1. Place the cabbage and salt into a bowl and work with your hands roughly until soften and some juices are released.
  2. 2. Add all the other ingredients, mix well and serve.

Beetroot Falafel

  • . 1 tin of chickpeas
  • . 1tbsp of olive oil
  • . 1 onion, finely diced
  • . 1 lemon, zest and juice
  • . 2 cloves of crushed garlic
  • . 4tbsp of flaxseed
  • . 1 small beetroot, choose steamed or bake yourself
  • . 1tsp ground cumin
  • . ½ tsp turmeric
  • . Handful of chopped coriander and parsley
  • . Seasoning

Method

  1. 1. Sauté the onion, garlic and spices, add into a food processor with the rest of the ingredients and pulse a few times. Adjust the seasoning to taste, then form the falafels.
  2. 2. Place onto a sheet of baking paper and into the oven, bake until crispy but not dry (this depends on shape and size of your falafel, you can always eat one and try).

Jan’s Overnight Brioche

Tangzhong is an Asian technique using a type of water roux in baking to improve the texture of a bread.

Ingredients -serves 8

For the Tangzhong

  • . 2tbs(18g) bread flour
  • . 60g milk
  • . 25gwater

 

For the Dough

  • . 180g lukewarm milk
  • . 20g fresh yeast
  • . 30g sugar
  • . 415g bread flour
  • . 7g salt
  • . 1 egg
  • . 1 egg yolk
  • . 45g unsalted butter

Method

  1. Mix all of the tangzhong ingredients in a pan until there’s no lumps. Place the pan over low heat, instantly stirring until thickened, about 3 minutes. Cool down completely.

For the Dough

  1. 1. In a small bowl, combine the lukewarm milk (around 37C), yeast and sugar. Cover with a towel and let it stand for 5 to 10 minutes or until foamy. Reserve.
  2. 2. Whisk the flour and salt in the bowl of your stand mixer.
  3. 3. Start the mixer on low, fitted with the paddle attachment. While running, add the yeast mixture. Let it run for a few seconds before adding the tangzhong, followed by the egg and egg yolk. Mix until a shaggy dough forms.
  4. 4. Remove the paddle attachment and change to the hook attachment.
  5. 5. Start kneading and add the butter, one tablespoon at a time. Do not add the next tablespoon until the first one is fully incorporated.
  6. 6. Once all the butter is incorporated, let the stand mixer knead the dough for 8 to 10 minutes or until smooth and elastic.
  7. 7. Form a ball with the dough and place it in a greased bowl. Cover with a kitchen towel and place it in a warm spot (like your oven, turned off) for 1 to 2 hours, or until doubled in size.
  8. 8. Gently punch the dough to deflate it. Using a bench knife, portion the dough into 8 equal pieces, about 95g each. Form the dough portions into small balls and place them on a parchment paper-lined baking sheet, making sure they have space to double in size. Cover with the towel and let it rise again, for up to 1 hour or until puffy.
  9. 9. Preheat oven to 375 degrees F for at least 15 minutes.
  10. 10. Brush the buns with egg wash (1 large egg beaten with 1 tablespoon water), then bake for 15 to 18 minutes, or until golden brown.
  11. 11. Remove the buns from the oven and immediately brush them with the melted butter. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely

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