Cookery Group

The cookery group met Thursday 16th March in Lairoux at Frances’. There were six of us and Frances offered to make mini-burgers for aperitif.
After we had prepared them, cooked them we tried them with a lovely cup of tea. Everyone could choose what sort of relish they wanted to add to the burgers in these mini brioche breads.
Then, Frances served raspberry pana-cottas she had made before.
It was absolutely delicious.
Members of this group are delighted to be able to meet a little more often!

Hamburgers for aperitif

Ingredients
200g Minced Beef
200g Minced Pork
50g bread crumbs
68g onion or shallots
2 cloves garlic
Sprig Thyme
handful Parsley
6 Sage Leaves (or any herbs you prefer)
Salt and pepper to taste
1 Egg
Olive oil (small amount for frying)
100g Mushrooms
8 Slices of bacon
4 slices of processed cheese eg. Massdam, raclette or burger cheese
14 Mini Brioch buns

Method

Put the meat into a bowl. Blend bread, onion/shallot, garlic and herbs in a processor. Add to the meat and mix well. Add salt and pepper to taste, mixing well. Add the egg and mix again. Form the mixture into small burgers (makes 14 burgers). Put into the fridge for 10 minutes to cool.

Cut the bacon into small pieces and fry until cooked to your liking. Put in a dish and keep warm.

Clean and cut mushrooms into slices and fry until cooked to your liking. Put into a dish and keep warm.

Cut cheese slices into 4 pieces each.

Fry the burgers each side until cooked. Place on a tray and place a slice of cheese on top and cook in the oven until melted (gas mark 4/ 180C/ 350F) Put on a dish and keep warm.

Put all the dishes on the table with a plate of brioche buns and assemble the burgers.

You can add, tomato sauce, onion relish, cranberry sauce or any other accompaniment you like.

Enjoy.