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Domini Kemp's Fancy-Pants Burgers (Should Only Be Served To Your Very Best Friends!)


19-10-2012 10:00

What happens when junk food isn’t actually rubbish? Domini Kemp’s delicious ’Fancy-Pants Burgers’, that’s what. These delicious burgers are made with minced sirloin steak and other fresh and fabulous ingredients right down to the home-made ketchup.

 

Serves 4

 

650 g sirloin steak, minced
150 g pork belly, minced
Good few splashes
Worcestershire sauce
2 tbsp fresh thyme leaves
2 tsp wholegrain mustard
1 tbsp tomato ketchup
Salt and pepper

 

Mix the meats with the rest of the ingredients in a bowl using a fork or even your hands, which you’ll need to wash well, both before and after. Shape into four or five burgers (you could probably make a sixth if you had to be stingy) and chill for an hour. Cook on a barbecue or chargrill. Do cook them through fully, as they contain raw pork – so no medium rare, I’m sorry to say. And 2 tablespoons of thyme leaves seems like a lot, but trust me, they taste great. Top with your favourite buns, pickles, red onion, lettuce, tomato – the works. Whatever you fancy.

 

SPICY TOMATO AND HORSERADISH KETCHUP

 

The accompanying home-made horseradish ketchup oozes flavour. And while I’m sure it would be much nicer made with super red, ripe and juicy tomatoes in the height of summer, I’m happy to stick it in here because I used fairly grim tomatoes and they worked out really well, regardless.

 

2 kg slightly over-ripe tomatoes

2 small white onions
1 large cooking apple
Big piece fresh horseradish, peeled
Big piece ginger, peeled
Few cloves garlic, peeled
1 tbsp tomato purée
6 cloves
1 tsp mustard seeds
1 cinnamon stick
1 tsp celery seeds
1 tbsp flaky sea salt OR
small tsp fine sea salt
Few splashes Tabasco sauce
250 ml white wine vinegar
250 g light brown sugar

 

Roughly chop the tomatoes and chuck into a large heavy-based saucepan. Peel the onions and apples, finely dice and add to the tomatoes. Finely chop the horseradish and ginger, and add to the tomatoes along with the garlic and all the other ingredients, except for half the vinegar and all the sugar. Simmer slowly for an hour. Stir occasionally and mush up. Pass through a sieve into a clean saucepan, discard the debris and add the rest of the vinegar and the sugar. Cook gently for another 30 to 40 minutes until the ketchup is thick. Season and allow to cool. Refrigerate and keep for up to a month in a jar in the fridge.



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