Photography by Sydney food photographer Sydney food photographer Omid
Recipe and styling by Sydney food stylist Jane Collins
This burger was unbelievable – originally I just made it to “look “ good as the food stylist in me was taking control…but as I combined all those flavours and textures everything just came together and it tastiest incredible. The hummus was a hit! and even made it feel a little healthy.
The hummus by the way is so good I never buy store bought any more – I always have a can of chickpeas in the pantry with a jar of tahini and you can whip a batch up no problem.
Not your average Burger
Prep time 20 minutes
Cooking time 30 minutes
2 slices fresh sourdough bread, crusts removed
¼cup cream (pure)
500g premium beef mince
2 eschallots, finely chopped – the small purple ones
1tsp lemon zest
1 tsp chopped fresh rosemary
Oil for frying , such as peanut, or rice bran oil
½cup plain flour
¼cup -½ cup soda water
1onion, sliced into 5 mm thick rings
1 tbsp olive oil
4x wholemeal rolls, split in half
½ cup home-made hummus recipe below
2 kumato Tomatoes, sliced (or just regular ones)
100g Micro herbs / lettuce greens
1/4 cup Chilli jam
1 Place bread and cream in a large bowl and allow to soak, break it up with a fork, add mince , eschallot, lemon zest, rosemary, and season to taste with sea salt and cracked pepper. Make into 4-6 patties, depending on the size of your rolls. Chill till required.
2 Heat oil in a deep sauce pan till a piece of bread sizzles on contact. Combine flour and enough soda water to make a thick batter, season with sea salt & cracked pepper. Dip onion rings into batter, and drain off the excess. Cook a few at a time till lightly golden. Drain on paper towel. Set aside.
3 Heat olive oil a non stick medium fry pan to medium high heat and cook patties for 3-4 minutes each side till golden brown and cooked through. Set aside.
4 Lightly toast rolls, spread with hummus and with some micro herbs, top with pattie, sweet chilli jam, tomatoes, onion rings, more micro herbs.Squash down and enjoy…
My home-made Hummus
Makes 2 cups
easy as and 5 minutes to prepare
400g chick peas, rinsed & drained
1 clove garlic, peeled, chopped
2 Tbsp olive oil
2 Tbsp tahini
1 lemon , juiced ( ¼ cup juice)
Salt & pepper
1 Place all ingredients into a food processor for 2-3 minutes with 1/3 cup water till creamy & smooth. Use as a dip, or on sandwiches. Or combine everything in a deep bowl and use a hand held blender to process till smooth.